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Shinjyo Soybean Paste, Aka Miso, 500g
Shinjyo Soybean Paste, Aka Miso, 500g
- A traditional Aka Miso soybean paste, recognized for its rich, deep umami flavor.
- Versatile for enhancing a wide range of dishes, from robust soups to savory marinades.
- Conveniently packaged in a 500g format, ideal for regular culinary use.
Unleash the flavor of Japan & Korea: Shinjyo Soybean Paste, Aka Miso, 500g!
Authentic Japanese Aka Miso
Shinjyo Soybean Paste, Aka Miso, represents centuries of Japanese culinary tradition. This deep red miso is carefully crafted through a natural fermentation process, using quality soybeans, rice koji, and salt. Its distinct color and robust character are a testament to its meticulous production, offering a foundational ingredient for a wide array of traditional and modern dishes.Deep Umami and Robust Flavor
Shinjyo Soybean Paste, Aka Miso, delivers a profoundly savory and full-bodied taste experience. It is characterized by its intense umami, balanced with a pleasant saltiness and subtle earthy undertones. This rich flavor profile makes it a versatile ingredient, capable of adding significant depth and complexity to both simple and elaborate recipes.How to Enjoy
Shinjyo Soybean Paste, Aka Miso, is incredibly versatile in the kitchen. Dissolve a spoonful in hot water for a classic, warming miso soup, or use it as a base for marinades for fish and meat. It also adds a rich, savory dimension to salad dressings, glazes for vegetables, and stir-fries, enhancing everyday meals with its unique flavor.Product description created with the help of AI and reviewed by our team.
Best Before, Important Information
MHD: 12.06.2027
Product packaging, specifications, best-before date (MHD), and price are subject to change without prior notice. All information regarding the products on our website is provided for informational purposes only. The product description was created using AI tools and was carefully reviewed and approved by our editorial team before publication. Please always read the package inserts, warnings, and instructions supplied with the product before use.
Nutrition & Ingredients
| Energy | 881kJ / 210kcal |
| Fat - of which saturated |
5.3g 0.8g |
| Corbohydrate - of which sugar |
26g 8.8g |
| Protein | 12g |
| Natrium (Salt) | 12.0g |
Water, SOYBEANS30%, rice, salt, alcohol, flavor enhancer: monosodium glutamate; coloring: riboflavins. Product may contain traces of BARLEY.
Details & Importer
Manufacturer: Shinjyo
Kreyenhop & Kluge GmbH & Co. KGIndustriestraße 40-4228876 OytenDeutschland
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Frequently asked questions
What is the best method to dissolve Shinjyo Aka Miso into a liquid base for traditional miso soup?
To ensure smooth incorporation, place the required amount of miso paste into a strainer or ladle, then submerge it in the hot broth. Whisk gently until the paste fully dissolves before removing the strainer.
Should I boil the soup after adding the Aka Miso paste?
No, it is strongly advised not to boil miso soup after the paste has been added. High heat can damage the delicate flavor profile and aroma of the miso. Simmer gently until just before boiling point (torobi).
If my finished dish tastes too salty, what can I add to balance the strong flavor of the Aka Miso?
To counteract excessive saltiness, you can dilute the dish slightly with dashi stock or water, or introduce a small amount of sweetness using mirin or a pinch of sugar. A squeeze of fresh citrus like yuzu can also provide balance.
How does using Aka Miso (Red Miso) differ from using Shiro Miso (White Miso) in cooking applications?
Aka Miso is typically fermented longer, resulting in a deeper, more robust umami flavor and darker color compared to the mild, sweet profile of Shiro Miso. Aka Miso is better suited for hearty stews, glazes, and soups requiring a strong base flavor.
When using Aka Miso as a marinade for fish or meat, should I dilute it before application?
For marinades, it is generally recommended to use the paste undiluted or mixed with ingredients like sake, mirin, or soy sauce to create a thick coating (saikyo-yaki style). Diluting with water is unnecessary and may reduce adherence to the protein.
FAQ Note: Content combines real customer questions and AI topics. All answers are verified by our Content Team.
