English
Deutsch
日本語
-130g.png)
-multi-5.png)
Shinjyo Aka Miso, red miso, 300g
Shinjyo Aka Miso, red miso, 300g
- Premium red miso with a rich, deep flavor for authentic Japanese dishes.
- 300g pack, ideal for soups, marinades, and seasoning various recipes.
- Carefully fermented for a balanced umami taste.
- Perfect for making miso soup, dressings, or enhancing stews.
- Conveniently packaged for easy storage and use.
Unleash the flavor of Japan & Korea: Shinjyo Aka Miso, red miso, 300g!
Deeply Fermented, Robust Flavour
This 300g pack contains Shinjyo Aka Miso (red miso), a paste made from soybeans and fermented for a longer duration than lighter varieties. This extended process results in a distinguished deep, rich color and a more complex, stronger umami flavour. The robust taste makes it a fundamental ingredient in heartier Japanese and East Asian dishes.High-Impact Savory Seasoning
Aka Miso is known for its intense savory profile, delivering a powerful punch of umami with a noticeable saltiness and earthy undertones. Unlike sweet white miso, this red variety holds up well when cooked with strong flavours and meats, imparting depth to broths, glazes, and marinades. It is a versatile way to add deep savory complexity to your cooking.How to Enjoy
This red miso paste is ideally used in cooking applications where a strong flavour is desired. Use it to create rich, traditional Miso Soups (particularly during colder months) or as a key component in marinades for fish and meat (like Miso-Glazed Salmon). It also functions excellently as a seasoning paste for savory stews, vegetable stir-fries, and noodle broths.Product description created with the help of AI and reviewed by our team.
Best Before, Important Information
MHD: 18.09.2027
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 | 895 kJ / 213 kcal |
| Fat - of which saturated |
6.6g 1.1g |
| Corbohydrate - of which sugar |
24g 8.8g |
| Protein | 13g |
| Natrium (Salt) | 11g |
Fermented SOYBEAN paste 94% (SOYBEANS, rice, salt, water), FISH extract, seaweed extract, alcohol, colouring (E150a), flavour enhancers (E621, E635). Product may contain BARLEY.
Details & Importer
Manufacturer: Shinjyo
Kreyenhop & Kluge GmbH & Co. KGIndustriestraße 40-4228876 OytenDeutschland
Often bought together
inc. tax plus shipping costs
inc. tax plus shipping costs
inc. tax plus shipping costs
-120g.png)
inc. tax plus shipping costs
Often bought together
inc. tax plus shipping costs
inc. tax plus shipping costs
inc. tax plus shipping costs
inc. tax plus shipping costs
You can still love this!
inc. tax plus shipping costs
inc. tax plus shipping costs
inc. tax plus shipping costs
inc. tax plus shipping costs
inc. tax plus shipping costs
inc. tax plus shipping costs
inc. tax plus shipping costs
So NikanKitchen, these are our customers.
Frequently asked questions
How much Shinjyo Aka Miso should I use for a standard serving of miso soup, and what is the best dissolving technique?
Use approximately one standard tablespoon (about 15g) of Aka Miso per 300ml of dashi or water. For best results, spoon the miso into a ladle or small bowl and mix it thoroughly with a small amount of the hot liquid before stirring the resulting slurry back into the main pot.
Should Shinjyo Aka Miso be boiled vigorously after it is added to a dish?
No, Aka Miso should not be boiled vigorously. Excessive boiling diminishes its complex umami aroma and can negatively impact the flavor and texture of the resulting soup or sauce. Always add the miso near the very end of cooking and immediately remove the pot from the heat.
How can I adjust the deep saltiness of this Aka Miso when using it for glazes or marinades?
To balance the intense saltiness and deep flavor profile of Aka Miso, incorporate liquids that provide sweetness and acidity. Whisking in equal parts mirin (sweet rice wine) and sake, along with a small amount of sugar or honey, will help mellow the overall flavor for glazes.
When preparing Miso Ramen broth, how does using Aka Miso compare to using Shiro Miso (white miso)?
Aka Miso is generally preferred for Miso Ramen because its strong, earthy, and robust flavor profile stands up well to heavy meat or bone broths, providing the deep savory notes characteristic of authentic ramen. Shiro Miso is much milder and sweeter, better suited for lighter applications like standard miso soup.
Is Aka Miso or a lighter miso variant better for Miso Dengaku (broiled miso glaze) applications?
Aka Miso is often the preferred choice for Miso Dengaku. Its strong flavor profile resists being masked by the ingredients it glazes, such as eggplant or tofu, and its dark color provides a more appealing, caramelized finish when broiled under high heat.
FAQ Note: Content combines real customer questions and AI topics. All answers are verified by our Content Team.
