Edo Sweet Miso (Edo Amamiso) (江戸甘味噌)
Tokyo's own miso - a sweet, dark-red rice miso that survives as a local speciality of the old Edo city.
| Type | Rice miso, sweet, dark reddish-brown |
|---|---|
| Place | Tokyo (historical Edo) |
| Character | A high koji share sweetens it, while longer handling than Saikyo gives it a deeper colour |
Edo amamiso is the proof that 'sweet' and 'dark' can coexist: plenty of rice koji makes it sweet like a white miso, but its colour is a deep red-brown. It flavoured the townspeople's cooking of Edo and is still made by a small number of Tokyo makers.
It appears in Tokyo dishes such as dengaku (grilled tofu or vegetables with sweet miso) in its sweeter register. Outside Japan it is rarely exported under its own name; a sweet red or awase miso is the nearest substitute, with the caveat on the substitutions page.
See also
White misoRelated page in this guide.Substitutions: what works
Related page in this guide.
Sources: Ministry of Agriculture, Forestry and Fisheries (MAFF), 'Traditional Foods in Japan'; JAS soy sauce standards; Umami Information Center; Kikkoman official information; Wikipedia (CC BY-SA 4.0). Checked 6 November 2026.