Omiso Artisanal Ichinen (Red) Miso Paste
Note: Limited quantities available of made-to-order red miso. Once it's gone, it's gone.
California-based Omiso makes high-quality, small-batch red Ichinen miso inspired by the traditional fermentation methods of microbreweries in Japan. Founder Ai Fujimoto ferments hand-picked Japanese koji rice with organic soybeans she mashes by hand in Omiso’s Los Angeles kitchen. The Ichinen miso has a high koji ratio—which imparts a sweet, fruity aroma and flavor—unlike overly salty supermarket versions. Under the guidance of Omiso’s fermentation specialist, the red miso ages for a year before it’s ready to use. The result is a subtly sweet, robust and funky miso you can store in the fridge and scoop anytime for marinades, glazes, roasted meat and vegetables, caramels and more. Even better: The miso is shelf stable, so you can keep the tub in your pantry for up to a year before use.
Ingredients: Organic Soybeans, Organic Koji Cultured Rice, Sea Salt, Spring Water
Net Weight/Volume: 8 ounces
Allergens: Soy
Place of Origin: California, USA
Care: Unopened traditional miso can be stored at room temperature for up to three years. Over time, the miso may become darker, firmer or drier, but this is a natural part of ongoing fermentation—not spoilage.
After Opening: Once opened, refrigeration is recommended to maintain quality. With proper handling, the miso will remain stable for months, if not years. We recommend always using a clean spoon to avoid introducing bacteria.
How to Use: Aged longer than younger yellow misos, this complex Ichinen miso complements dishes with strong flavors, like braised short ribs or osso bucco. Red miso is also a great addition to glazes and marinades—it adds a smoky caramelization without using the grill. We especially like using miso when baking, thanks to its sweet-salty combination; try it in cookie doughs, blondies, banana breads and fillings or caramels (the burnt sugar notes complement the rich miso flavors). Use the red miso in our Pan-Seared Miso-Marinated Skirt Steak, Kale and Miso Soup with Tofu and Ginger or Honey-Miso Salmon and Broccolini Traybake.
Note: Limited quantities available of made-to-order red miso. Once it's gone, it's gone.
California-based Omiso makes high-quality, small-batch red Ichinen miso inspired by the traditional fermentation methods of microbreweries in Japan. Founder Ai Fujimoto ferments hand-picked Japanese koji rice with organic soybeans she mashes by hand in Omiso’s Los Angeles kitchen. The Ichinen miso has a high koji ratio—which imparts a sweet, fruity aroma and flavor—unlike overly salty supermarket versions. Under the guidance of Omiso’s fermentation specialist, the red miso ages for a year before it’s ready to use. The result is a subtly sweet, robust and funky miso you can store in the fridge and scoop anytime for marinades, glazes, roasted meat and vegetables, caramels and more. Even better: The miso is shelf stable, so you can keep the tub in your pantry for up to a year before use.
Ingredients: Organic Soybeans, Organic Koji Cultured Rice, Sea Salt, Spring Water
Net Weight/Volume: 8 ounces
Allergens: Soy
Place of Origin: California, USA
Care: Unopened traditional miso can be stored at room temperature for up to three years. Over time, the miso may become darker, firmer or drier, but this is a natural part of ongoing fermentation—not spoilage.
After Opening: Once opened, refrigeration is recommended to maintain quality. With proper handling, the miso will remain stable for months, if not years. We recommend always using a clean spoon to avoid introducing bacteria.
How to Use: Aged longer than younger yellow misos, this complex Ichinen miso complements dishes with strong flavors, like braised short ribs or osso bucco. Red miso is also a great addition to glazes and marinades—it adds a smoky caramelization without using the grill. We especially like using miso when baking, thanks to its sweet-salty combination; try it in cookie doughs, blondies, banana breads and fillings or caramels (the burnt sugar notes complement the rich miso flavors). Use the red miso in our Pan-Seared Miso-Marinated Skirt Steak, Kale and Miso Soup with Tofu and Ginger or Honey-Miso Salmon and Broccolini Traybake.
Original: $28.95
-65%$28.95
$10.13Description
Note: Limited quantities available of made-to-order red miso. Once it's gone, it's gone.
California-based Omiso makes high-quality, small-batch red Ichinen miso inspired by the traditional fermentation methods of microbreweries in Japan. Founder Ai Fujimoto ferments hand-picked Japanese koji rice with organic soybeans she mashes by hand in Omiso’s Los Angeles kitchen. The Ichinen miso has a high koji ratio—which imparts a sweet, fruity aroma and flavor—unlike overly salty supermarket versions. Under the guidance of Omiso’s fermentation specialist, the red miso ages for a year before it’s ready to use. The result is a subtly sweet, robust and funky miso you can store in the fridge and scoop anytime for marinades, glazes, roasted meat and vegetables, caramels and more. Even better: The miso is shelf stable, so you can keep the tub in your pantry for up to a year before use.
Ingredients: Organic Soybeans, Organic Koji Cultured Rice, Sea Salt, Spring Water
Net Weight/Volume: 8 ounces
Allergens: Soy
Place of Origin: California, USA
Care: Unopened traditional miso can be stored at room temperature for up to three years. Over time, the miso may become darker, firmer or drier, but this is a natural part of ongoing fermentation—not spoilage.
After Opening: Once opened, refrigeration is recommended to maintain quality. With proper handling, the miso will remain stable for months, if not years. We recommend always using a clean spoon to avoid introducing bacteria.
How to Use: Aged longer than younger yellow misos, this complex Ichinen miso complements dishes with strong flavors, like braised short ribs or osso bucco. Red miso is also a great addition to glazes and marinades—it adds a smoky caramelization without using the grill. We especially like using miso when baking, thanks to its sweet-salty combination; try it in cookie doughs, blondies, banana breads and fillings or caramels (the burnt sugar notes complement the rich miso flavors). Use the red miso in our Pan-Seared Miso-Marinated Skirt Steak, Kale and Miso Soup with Tofu and Ginger or Honey-Miso Salmon and Broccolini Traybake.
