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Soybean paste Miso Aka 1kg
Soybean paste Miso Aka 1kg

Soybean paste Miso Aka 1kg

Soybean paste made from fermented beans with added salt and water. Aka – dark paste or red miso. To make aka miso or red miso, soybeans are first soaked in water for several hours. They are then steamed and kept at high temperature for a long time. In this case, the amino acids and sugars contained in soybeans lead to a reaction that gives the paste a dark red color. Since aka miso has a long aging period, it has a higher salt content for shelf life. Aka Miso is saltier but has a more savory and rich flavor than…

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Description

Aka (red) miso paste is a rich type of miso with a higher soybean content than rice koji. The paste is fermented for a longer period of time, from six months to a year, but can be fermented for longer periods of time, up to five to ten years. This causes it to acquire a reddish-brown to almost black color.

Aka miso has a more concentrated and salty flavor, and a brighter appearance.

This soybean paste is used to create rich flavors. It is great for winter dishes. Aka miso can overpower lighter ingredients, so it is important to consider the combination with other components of the dish.

Aka miso is good for stews, marinades, and with dark meats, hearty vegetables, fatty fish like mackerel or salmon, and in heartier stews or braises like mabo don (a Japanese take on mapotofu).

Healthy Benefits

Aka miso soybean paste is made from fermented organic rice and organic whole non-GMO soybeans. These ingredients have a number of health benefits:

  • Easily Digestible: Beneficial bacteria and enzymes break down carbohydrates and proteins into easily digestible substances.
  • Nutritional Production: Promotes the production of digestive enzymes, vitamins, and minerals.
  • Antioxidants: Contains antioxidants that help fight free radicals.
  • Improved Digestion: Enzymes help improve digestion and metabolism.

Cooking Uses for Aka Miso

  1. Soups and Stews:
    • Aka miso is perfect for making hearty soups and stews, adding depth and richness to the flavor.
  2. Marinades:
    • Use aka miso to marinate meats, poultry, or vegetables. This will give them a savory, rich flavor.
  3. Sauces:
    • Incorporating aka miso into sauces, whether savory or sweet, will add a unique umami flavor, making them more delicious.
  4. Glazes:
    • Combine aka miso with other ingredients to create flavorful glazes for grilled meats and vegetables.
  5. Ventures:
    • While aka miso can be used in vinaigrettes, be aware of its strong flavor and adjust the amounts of other ingredients.
  6. Other Uses:
    • Try using aka miso in unusual recipes, like miso butter for salmon or miso chocolate chip cookies.

Cooking Tips with Aka Miso

  1. Don’t Boil:
    • Boiling miso paste can reduce its flavor and nutritional value.
  2. Dissolve Properly:
    • Dissolve aka miso in a small amount of warm water or other liquid before adding to soups or sauces.
  3. Pairing:
    • Consider pairing aka miso with other ingredients. Its strong flavor can overpower lighter ingredients, so it’s important to find a balance.
  4. Storage:
    • Store aka miso in a cool, dark place to preserve its flavor and aroma.

Aka miso is not just an ingredient, it’s a real source of unique flavor and aroma. Its use in cooking allows you to create rich and memorable dishes that will delight you and your guests.

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