Hanamaruki Akadashi Miso, 500g

Red Miso. The difference between Red Miso and White Miso is that with Red Miso soya beans are steamed (white beans) instead of boiled in water like White Miso. Then you mix beans and fragmented rice. It gets fermented much longer than Vit Miso, between 3 months up to 2 years depending on the amount of fragmented rice and how strong one wants to get it. It is richer in vegetarian protein than White Miso. Weight 500 grams, made in Japan.