Miso is a traditional fermented seasoning made from soybeans, rice, and salt, used in both Japanese and broader Asian cuisines. "Aka" (赤) means "red" in Japanese, and Aka Miso is fermented and aged for a significantly longer period than white miso (Shiro Miso), resulting in a deeper colour and more complex flavour. Much like aged European cheese or red wine, the extended fermentation produces a rich, layered umami depth. This S&B product is the "Rich Flavor" version, characterised by the deep, savoury taste distinctive of well-fermented soybeans.

Yes, this product is suitable for both vegan and vegetarian diets. It contains no animal-derived ingredients (no meat, fish, dairy, or eggs). The key ingredients are fermented miso (soybeans, rice, salt), dried wakame seaweed, dried spring onion, and powdered kombu kelp — all plant-based. Please note, however, that no official vegan certification mark (e.g. Vegan Society) has been confirmed at this time. If strict certification is required, we recommend contacting the manufacturer S&B directly.

Yes, this product contains allergens subject to mandatory labelling under EU Regulation 1169/2011. Specifically, it contains **Gluten** and **Soybeans**. The gluten is derived from wheat flour and wheat protein present in the Japanese-style croutons included in the product. Individuals with coeliac disease, gluten sensitivity, or soy allergy should avoid consumption. This product is not gluten-free.

Yes, this is an important point to be aware of. This product contains approximately 14.5g of salt per 100g of dry powder. Based on a single serving (10g powder with 150ml water), this equates to approximately 1.45g of salt. The WHO recommended daily salt intake for adults is 5g, meaning one serving provides approximately 29% of that daily reference amount. Please do not mistake this product for a low-sodium food. Those with high blood pressure or who need to limit sodium intake should monitor their consumption accordingly. We recommend not adding additional salt or soy sauce during preparation.

Preparation is very straightforward. 1) Bring 150ml of water (approximately one cup) to the boil in a small saucepan. 2) Reduce to a low heat, add one sachet (10g) of powder, and stir until fully dissolved. 3) Ready in approximately 1–2 minutes. Total preparation time is around 3–5 minutes. For a more substantial bowl, you can add tofu, mushrooms, or dried wakame seaweed. Important tip: avoid boiling the miso vigorously for an extended time, as this can diminish the deep fermented flavour. Add the powder after reducing the heat. Store any unused portion in an airtight container away from moisture.