Kantoya aka dashi Japanese red miso is characterized by its rich umami flavour and deep red colour, which comes from a longer fermentation time compared to lighter miso varieties. This red miso contains both barley and rice miso for added depth of flavour.

About Kantoya

Shiro miso is part of our premium range of miso from the master craftsmen at Kantoya Miso in Kyoto. Kantoya Miso have been producing exceptional miso since 1847. The koji mould used is 100% rice based and all the water added during production is drawn from a well 60m below the Hira mountains. Widely respected as some of the the best miso in Japan for its traditional character and classic umami flavour.

Miso should be stored in a cool, dark place. Once opened, refrigerate and consume within a reasonable time frame to maintain freshness.

Miso can be frozen for longer storage up to 12 months.

Note: When using red miso, start with a small amount and adjust according to your taste, keep in mind that miso is salty, so you may need to reduce the amount of salt in your recipe.