The mailla reaction evolves over time and high temperature, so the miso with longer fermentation has a darker color. The color of the miso corresponds to its flavor.
The pale and white miso has a light flavor, while the dark color miso has a stronger aroma and a more pronounced flavor with a score of burnt, nuts or chocolate). It is said that the Miso is very nutritious and in recent years its effectiveness has aroused a lot of interest.
As a fermented aliment, various substances are produced during the fermentation process, which is why it is considered from antiquity as a valuable and useful element as a treasure of nutrients. The red miso is known as "aka miso".
It is a miso from a long fermentation. Fermented with a larger amount of soybeans as well as rice, the red miso usually has a color ranging from deep red to dark brown. The red mise Aka Nakamo, because of its powerful and perennial flavors is mainly used in broths, the stews ... This miso is brewed home without any additives and combines the three key words that attract attention: "healthy, safe and natural".
Its characteristics:
● Contains a well-balanced amount of nutrients essential to health without using additives.
● As it is naturally brewed, it has a rich aroma and a rich and deep taste.
● This miso, for more practicality is offered here freeze-dried.
This lyophilized red miso is a concentrate of rich flavors: powerful notes of cocoa, chicory, roasted barley, black olive, dried tomato, coffee, cereal. You will also like iodinated notes and keys evoking the pralin. This miso powder can be used as such as condiments or be diluted in sauces, broths, marinades or butter, ganaches, ice creams, breadcrumbs, crumble, sandblasted pasta ...
