dark-brown miso paste; red miso
A type of miso with a reddish-brown color and a stronger, saltier flavor than white miso. Common in the Nagoya region.
In Nagoya, miso-nikomi udon made with red miso is famous.
Mixed miso blends red and white miso, balancing flavor and saltiness.
Compound of 赤 (red) and 味噌 (miso), referring to the reddish-brown color of the fermented soybean paste.