Akamiso
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This versatile, medium-strength miso is the most popular variety in Japan. It's made from barley or rice, and it's used for hearty soups and stews, or to make rubs and marinades for meat and poultry.
Also known as
- Red miso
- Aka miso
- Sendai miso
- Inaka miso
Substitutes
yellow miso (milder) OR dark miso (use smaller amount) OR bouillon cube (1 tablespoon red miso = 1 vegetable or beef bouillon cube)
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