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. Associated with the Tōhoku and Aichi regions; Nagoya's 八丁味噌 is a famous variety.
赤味噌の味噌汁を作る。
To make miso soup with red miso.
名古屋の味噌煮込みうどんは赤味噌を使う。
Nagoya's miso-stewed udon uses red miso.
赤味噌は塩分が強いので、量を加減したほうがいい。
Red miso has a strong saltiness, so it's better to adjust the amount.
Compound of 赤 (red) + 味噌 (miso). The color comes from the Maillard reaction during long fermentation.
COMMON COLLOCATIONS:
- 赤味噌仕立て: prepared with red miso
- 赤味噌文化圏: red-miso cultural region (esp. Aichi)
- 名古屋の赤味噌: Nagoya red miso
- 赤味噌煮込み: red-miso stew
SIMILAR WORDS:
- 白味噌: white miso — lighter, sweeter, shorter fermentation
- 合わせ味噌: blended miso — mix of red and white
- 八丁味噌: Hatchō miso — famous Nagoya variety of red miso