Miso is made by fermenting soybeans with koji, a type of rice mold, and other ingredients. Aka (red) miso is fermented with barley and other grains and for a long period of time resulting in a final product that is intensely aromatic and extremely flavorful. Red miso is ideal for preparations where a more aggressive miso flavor is desired such as hearty soups, marinades, and glazes. Lighter dishes should use shiro (white) or awase miso instead.