red miso paste

This fermented paste is a cornerstone of Japanese cooking. Use it to bring savoury depth to stocks, soups, marinades and bowls of slippery noodle broth.

Shop Cooks' Ingredients Red Miso Paste

Make your own miso ramen. Blend Red Miso with Cooks’ Ingredients Dashi stock, then add prawns, tofu, leftover roast chicken, noodles, kale, halves of boiled egg… whatever you like!
Stir a little into soy sauce to make a quick dipping sauce for dumplings.
Thin it out with olive oil to make a salad dressing – or blend with rice vinegar, soy, sesame oil and fresh ginger for an Asian-accented dressing to use with summer rolls, noodle salads or crisp chicory leaves.
Mix with soy sauce, muscovado sugar, maple syrup and oil, then use to marinate vegetable skewers.
Experiment with what you have in the fridge – add it to mayonnaise, tahini or cream cheese and spread on sandwiches.

Miso-marinated salmon steaks

This delicious marinade can also be used to brush over chunky slices of aubergine while they cook.

Add 2 tbsp Red Miso, 1 tbsp Cooks’ Ingredients Tamari, 1 tbsp honey, 1 tbsp Japanese rice vinegar, 1 crushed garlic clove and 1 tsp finely grated ginger to a bowl. Mix, then add 4 salmon steak and marinate for 20 minutes.
Lightly grease a frying pan with oil, then place on a medium heat. Add the salmon, skin-side down, then cook until the skin is crisp – about 4 minutes. Turn the salmon and cook on the other side until cooked through. Serve alongside a salad of noodles, cucumber and carrot strips and fresh herbs tossed with a Red Miso–flavoured salad dressing.

The Japanese name for red miso is aka – giving you the unlikely opportunity, should you wish to take it, of describing it as ‘Red miso, aka aka.’

red miso paste

This fermented paste is a cornerstone of Japanese cooking. Use a few teaspoons to bring savoury depth to stocks, soups, marinades and bowls of slippery noodle broth.

Shop Cooks' Ingredients Red Miso Paste

what does red miso taste like?

The most umami of all the misos, the red variety is fermented for longer than its white counterpart, giving it a stronger, more complex, umami flavour.

tips, tricks & hacks

Make your own miso ramen. Blend 2-3tsp Red Miso with Cooks’ Ingredients Dashi stock, then add prawns, tofu, leftover roast chicken, noodles, kale, halves of boiled egg… whatever you like!
Stir a little into soy sauce to make a quick dipping sauce for dumplings.
Thin out 1 tsp of Red Miso with olive oil to make a salad dressing – or blend with rice vinegar, soy, sesame oil and fresh ginger for an Asian-accented dressing to use with summer rolls, noodle salads or crisp chicory leaves.
Mix a couple of teaspoons with soy sauce, muscovado sugar, maple syrup and oil, then use to marinate vegetable skewers.
Experiment with what you have in the fridge – add it to mayonnaise, tahini or cream cheese and spread on sandwiches.

easy meal idea

Miso-marinated salmon steaks

This delicious marinade can also be used to brush over chunky slices of aubergine while they cook.

Add 2 tbsp Red Miso, 1 tbsp Cooks’ Ingredients Tamari, 1 tbsp honey, 1 tbsp Cooks' Ingredients Japanese Rice Vinegar, 1 crushed garlic clove and 1 tsp finely grated ginger to a bowl. Mix, then add 4 salmon steak and marinate for 20 minutes.
Lightly grease a frying pan with oil, then place on a medium heat. Add the salmon, skin-side down, then cook until the skin is crisp – about 4 minutes. Turn the salmon and cook on the other side until cooked through. Serve alongside a salad of noodles, cucumber and carrot strips and fresh herbs tossed with a Red Miso-flavoured salad dressing.