赤味噌
赤味噌 (aka miso) is a type of Japanese fermented soybean paste known for its rich, deep flavor and reddish-brown color. It is made from soybeans, salt, and a fermentation starter called koji, which is a mold that helps in the fermentation process. The fermentation period for 赤味噌 is typically longer than that of other miso types, resulting in a stronger taste.
This miso is commonly used in various Japanese dishes, including soups, marinades, and sauces. It adds depth and umami to recipes, making it a popular ingredient in traditional Japanese cuisine. 赤味噌 can also be found in regional variations, each with unique flavors and characteristics.