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Red Miso Paste, 400g
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Description
Red miso is a stongly-flavoured fermented bean paste used at the heart of Japan’s cuisine. It is the saltiest of Japanese miso pastes, with bold umami flavours. You can afford to be a lot more sparing with red miso than white miso, but it's always worth tasting as you go.
Stir two tablespoons into a dashi stock to make miso soup, and then add seaweed, mushroom, noodles and tofu. This versatile ingredient works really well with other big flavours such as aubergine and red meat. Use in a marinade, or mix the red miso with a little soy sauce, sesame oil or mirin to make a glaze that explodes with flavour.
Ingredients: water, soybeans, rice, salt, alcohol.
Allergy Advice: for allergens, see ingredients listed in bold.
Storage: store in a cool dry place away from direct sunlight. Once opened, keep refrigerated and consume as soon as possible.
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Origin: Japan
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Size: 400g
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Best before: 31 May 25
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SKU: JP0156
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Minimum shelf life: 3 months
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Categories:
Asian Sauces & Condiments Asian Store-Cupboard Staples Chef Top Picks Foodservice Japanese Food & Ingredients Miso Paste & Instant Miso Soup Olia Hercules' Top Picks Red Miso Sauces & Condiments Tim Anderson's Top Picks Vegan Essentials
Product Highlights
- Fermented bean paste
- Bold umami flavours
- Strong - use sparingly
- Stir into dashi stock for miso soup
- Mix with soy sauce for marinades
Delivery - May not Arrive by Xmas
| Delivery Option | Price |
|---|---|
| EVRi ? | £4.50 or FREE for orders over £60 |
| DPD Express ? | £7 or FREE for orders over £100 |
| DPD Signature Required ? | £7 or FREE for orders over £60 |
| DPD Saturday or Sunday ? | £9 or FREE for orders over £150 |
Disclaimer
These summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on the Sous Chef website. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use. You should note that products and their ingredients are subject to change.
