Red miso is a type of fermented soybean paste that is known for its rich, robust flavor. It is made from soybeans, salt, and a specific type of mold called koji, which helps in the fermentation process. The fermentation period for red miso is typically longer than that of other miso varieties, resulting in its darker color and deeper taste. This condiment is commonly used in Japanese cuisine, adding depth to soups, marinades, and dressings. Red miso is also a source of protein and beneficial probiotics, making it a nutritious addition to various dishes. Its versatility allows it to enhance both savory and sweet recipes.