赤味噌(あかみそ)

あかみそ
noun
red miso
food
1. red miso (dark-colored, saltier miso)
Dark reddish-brown miso fermented for a longer period (often a year or more). Saltier and stronger in flavor than 白味噌(しろみそ). Associated with the Tōhoku and Aichi regions; Nagoya's 八丁(はっちょう)味噌(みそ) is a famous variety.
赤味噌(あかみそ)の味噌汁(みそしる)を作(つく)る。
To make miso soup with red miso.
名古屋(なごや)の味噌(みそ)煮込(にこ)みうどんは赤味噌(あかみそ)を使(つか)う。
Nagoya's miso-stewed udon uses red miso.
赤味噌(あかみそ)は塩分(えんぶん)が強(つよ)いので、量(りょう)を加減(かげん)したほうがいい。
Red miso has a strong saltiness, so it's better to adjust the amount.

Compound of 赤(あか) (red) + 味噌(みそ) (miso). The color comes from the Maillard reaction during long fermentation.

Common collocations

  • 赤味噌(あかみそ)仕立(じた)て: prepared with red miso
  • 赤味噌(あかみそ)文化圏(ぶんかけん): red-miso cultural region (esp. Aichi)
  • 名古屋(なごや)の赤味噌(あかみそ): Nagoya red miso
  • 赤味噌(あかみそ)煮込(にこ)み: red-miso stew

Similar words

Related Words

Compare: 白味噌(しろみそ) (white miso)
Compare: 合(あ)わせ味噌(みそ) (blended miso)
general
Added 2026.6.7 12:04 · Revised 2026.9.2 13:02
28500/28918_akamiso