Organic Red Miso Powder

Organic Red Miso Powder
Organic Red Miso Powder
Organic Red Miso Powder Organic Red Miso Powder
300935 003
Net Weight:
1 oz
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Organic Miso Powder

Miso Powder, is also called red miso powder, miso seasoning, or dried miso.

What Is Red Miso Powder

Organic Miso Powder is freeze-dried from red miso paste which makes it easier to store and more versatile.

Miso paste is made from fermented soybeans. The soybeans are mixed with salt and koji, Aspergillus oryzae, a mold that’s also used to make sake, shōchū, and soy sauce. Miso seasoning might also include barley, rice, rye, or other grains. Just a tablespoon of this go-to Japanese ingredient can add some serious flavor to tofu or a bowl of ramen.

There are three primary types of miso: White Miso (Shiro Miso) which can range in color from light beige to white, is the mildest type of miso with a distinctive sweet taste and is typically used in light sauces, salad dressings, and mayo; Yellow Miso (Shinshu Miso) can be light brown to yellow in color, is considered by some to be the most versatile miso with an earthy, mild flavor and is best used in condiments, glazes, marinades, and soup; Red Miso (Aka Miso) ranges in color from dark brown to red, is the most pungent miso with a deep umami flavor, and can easily overpower a dish, it is best used for braises, glazes, and hearty soups.

History of Miso

While Miso is known in the west as a Japanese seasoning, its origins are rooted in China, where it was first known as jiang, pronounced chi oung. Food historians believe it was first made during the Chou dynasty (722-481 BC) and was developed to preserve protein rich foods (most likely fish, game, and shellfish). These early concoctions were made from seafood, meats and later soybeans, and were immersed in a mixture of rice wine and salt and then fermented in sealed earth ware for at least 100 days.

There is evidence that long before the arrival of miso-like foods from China and Korea, the Japanese had developed their own fermented sauces. Beginning in the late Jomon period (which depending on the food historian either started in 10000 BC or 7500 BC) through the Yayoi period (300 BC to 300 AD) the Japanese did concoct jiang-like sauces. The Japanese called these seasonings hishio or hishiho.

One of the critical developments in the creation of Japanese miso was the 6th century Chinese agricultural encyclopedia Ch'i Min Yao Shu, which detailed the techniques for preparing different varieties of jiang. It described the preparation of koji, soy, and barley nuggets, and from it the Japanese learned how to prepare red-snapper miso, crab miso and yuzu miso. This book was a treasure trove of accurate and detailed information and had a profound effect on the development of Japanese farming methods and food preparation.

At the beginning of the Heian period (794-1160 AD), the word "miso" was written with a new combination of characters, which is used to this day. The character for "mi" meant "flavor" while "so" meant "throat". Why the name change after several hundred years of use? Food historians believe that it was because the Japanese had completely transformed jiang into a food that best suited the particular Japanese tastes.

Written documents from the 700's AD tell of miso being sold at marketplaces in the former capital of Nara, and the first shops specializing in miso appeared in the new capital of Kyoto around 925 AD. Up to this in time, miso was primarily consumed by monks in temples and by court nobility. By the middle of the 10th century, it was slowly making its way from the capital into the more rural areas.

In 1185 AD, a great revolution occurred in Japan. A new government, composed largely of Samurai, took control of the country. Buddhism became the spiritual force and taught the common people to lead a simple life based on daily religious practice, faith, and meditation. The Buddhist lifestyle instructed a simple, healthful way of eating - with a typical meal consisting of a large serving of cooked grain (rice, barley, or millet) and miso soup containing tofu and vegetables.

This Kamakura period (1185 – 1392 AD) is known as the period in which miso soup developed. During this time, the Japanese aristocracy came to view miso as a symbol of the "food of the people." Miso and tofu became the basic favorite foods, both among the ruling Shoguns and in the Zen temples. Almost all temples made their own miso, and they taught the process to people throughout the country. It was under the new Buddhist influence of the Kamakura period that the consumption of miso containing fish or animal-derived products steadily declined, and that grain-and-soybean-based miso began to play a larger role in the Japanese diet.

Japanese immigrants brought miso-making to the United States in the early 20th century. The first miso company, Fujimoto Miso Company, in the U.S. opened in San Francisco in 1917, and over the next 15 years four more miso companies opened, all founded by Japanese immigrants new to California. These companies produced miso primarily for the tightly knit Japanese immigrant community and did not sell to a broader audience. It was not until the 1960s that Caucasian Americans began to try out the product.

What Does Miso Powder Taste Like

Complex, rich savory flavor with umami characteristics and salty fermented notes.

How Do You Use Red Miso Powder

Red Miso Powder is often used in the commercial preparation of chips, desserts, sauces, seasoning blends and soups. Red Miso Powder is best used in braises, glazes, marinades and hearty soups.

We've also used it like a meat stock or bouillon in the preparation of dips, dressings, gravies, sauces, and soups. It can easily overpower milder ingredients, so use sparingly.

To make a red miso paste, mix one part Red Miso Powder with one part water.

Some of our favorite recipes using Red Miso Powder are Red Miso Soup and Red Miso Shrimp Bisque.


IngredientsOrganic soybeans, organic rice, salt and organic aspergillus oryzae (also known as koji)
Also CalledMiso powder, miso seasoning, or dried miso
Recommended UsesBraises, glazes, marinades and soups
Flavor ProfileComplex, rich savory flavor with umami characteristics and salty fermented notes
How To StoreAirtight container in a cool, dark place
Shelf Life6-12 months
Country of OriginUS
Dietary PreferencesGluten Free, Non-GMO


Hungry for More Information

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Nutrition Facts

Serving Size1 tsp, about 0.5

Amount Per Serving


% Daily Value*

Total Fat0g0%

Saturated Fat0g0%

Trans Fat0g

Polyunsaturated Fat0g

Monounsaturated Fat0g



Total Carbohydrate0.0g0%

Dietary Fiber0.0g0%

Total Sugars0.0g

Added Sugars0g0%

Sugar Alcohol0.0g


Vitamin D0mcg0%




*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. These values were calculated and therefore are approximate. For more accuracy, testing is advised.

5 out of 5
5 total ratings.

Trevis G. (Verified buyer) 03/16/2022
Solid, as always! Great products, great service, delivered as promised. Spice Inc is Solid! Cheers

Edwin B. (Verified buyer) 11/29/2020
Great flavor The taste was amazing to me exceeded all expectations. The only problem was my fault. I didn’t notice rice was an ingredient. I am allergic to rice. If you don’t have food allergies it’s a can’t miss.

Nathan B. (Verified buyer) 09/30/2020
Love it Has a great flavor and is very practical to use powdered instead of fresh.

ellen m. (Verified buyer) 09/15/2019
We love it! We love it!

karen p. (Verified buyer) 04/11/2018
Best price, best quality! I love ordering from SpicesInc because I can find everything I'm looking for on one website, the quality is the very best, and prices can't be beat. The organic red miso is flavorful and makes excellent miso soup. I'll be placing a re-order for certain.