What is Red Miso?
Red miso is a fermented soybean paste, commonly used in Chinese and Japanese cuisines. It is made with cooked soybeans ground into a paste and mixed with koji; a fermentation starter. The red miso has an earthy orange-brown color, a thick texture and a flavor that is salty, umami, pungent and almost meaty. The miso is used in soups, stir fries, sauces and more.
What does Red Miso Taste Like?
...Salty is one of the five main tastes. It has a satisfying and addictive quality with hints of sourness. Salty foods include cheeses, cured meats, chips, and olives. It is used in almost every dish and prepared food. Salt is added to enhance flavor and offer a distinctly salty taste.
...Umami is one of five main tastes. It is savory with a depth of flavor. Umami is a taste in many foods, including meat, seafood, beans, and nuts. It is both naturally occurring and created through the specific use of ingredients to create a satisfying taste. Umami is characteristic of proteins and savory dishes.
...Water is a substance and chemical compound made up of hydrogen and oxygen. It is clear, fluid, flavorless and odorless. Water is a necessity in nearly every aspect of life, including cooking, baking and hydrating the human body. Water can be served as a cold beverage, or at any temperature comfortable to the mouth and skin.
...Mature soybeans are harvested once the pod has grown for roughly 100 days and the bean becomes dry. Soybeans are small and round with a creamy golden-tan color. They are a legume and extremely versatile. Soybeans are used to make tofu, flour, oil, sauces and much more. The dry soybean is hard until cooked. The flavor is bland and mild.
...Rice is a grain that is used across the world. It is roughly 5mm in length and white. Some varieties of rice are thin, while others are more rounded and fat. Rice is a starch and when uncooked it is dry and hard. Many of these tiny grains are needed to make one serving size. When cooked, rice becomes soft while still holding its form. The flavor of rice is mild, and bland. It goes well as a side dish to spicier items and is incredibly versatile as an appetizer, main course and even dessert.
...Salt is a mineral composed mostly of sodium chloride. It is the main flavoring used in food and is naturally occurring in certain foods, such as cheese, beets, meat and celery, plus many others. Salt is white and has finer granules than sugar. Many commercial salts include iodide, while others exclude it. Most salts are white, while some are naturally pale pink with minerals. Salt brings out the flavor of something and can create a tangy mouthfeel, if used in excess.
...Alcohol has been around for thousands of years and is made by fermenting a grain, fruit or vegetable. In general this beverage is used for intoxication and cooking. Common types of alcohol include beer, wine and liquor. Within each of these categories, there are numerous varieties with distinct colors and tastes, that differ depending on the ingredients, where the alcohol is made, if it is aged, fermented or just distilled.