Red miso paste

Red miso paste, also known as akamiso, is a traditional Japanese seasoning made from fermented soybeans, rice, and salt. The fermentation process, often involving a mould called Aspergillus oryzae (koji), can take from several months to a few years, resulting in its characteristic deep red-brown colour and rich, savoury flavour.

Red miso paste is primarily used to add a deep, umami flavour to foods. Manufacturers incorporate it into a variety of savoury dishes, including marinades, sauces, soups, and stews. Its intense flavour means it is often used sparingly to enhance the overall taste profile of a product.

Red miso paste is not considered a food additive in the UK and does not have an E-number. It is a fermented food product. Fermented foods can be a source of beneficial bacteria, although specific health benefits are not definitively established for miso. The World Health Organization's International Agency for Research on Cancer (IARC) has classified consuming traditionally, salt-fermented fish as 'probably carcinogenic to humans' (Group 2A), but this classification is based on high salt content and specific consumption patterns, not fermented soybean products like miso. Evidence regarding the health effects of miso consumption at typical dietary levels is mixed, with some studies suggesting potential benefits and others highlighting concerns about high sodium content.