Red Miso is generally heavier in flavour than White Miso and is well suited to heartier soups, braises, marinades and glazes.
Our Umami Pantry Red Miso is also a good all-rounder although might not work so well in sweet applications. If you are using this instead of White Miso in a recipe we recommend you cut back the amount to about ¾ of whatever the recipe has asked for.
Quick ideas - mix Miso, honey, olive oil, tomato paste and ginger for a sticky rib marinade, add to scrambled eggs, add to spaghetti bolognese for an instant umami boost.
HOW TO USE
Use our Certified Organic Miso to add flavour and umami to your cooking through a marinade, a sauce or seasoning.
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