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Red Miso

Red Miso is made using a high concentration of soy beans, which are fermented for a far longer time than other types of miso (over a year in some instances). It is most popular in Eastern regions of Japan, including Tokyo and areas in Northern Honshu. Known for its rich, distinctive umami flavour, miso is best used in hearty dishes such as soups and stews, or as a mouth-watering glaze for meat. To find out more about the different types of miso, take a look at japancentre.com's miso guide.