White miso

White miso for beginners

Our white shiro miso is a fermented paste of soybeans, rice with salt and koji. Just like red miso, white miso has a pronounced salty taste with the typical accent of fermentation. However, white miso is less salty and less fermented than red miso or black miso. Therefore white miso is the perfect type of miso for beginners. White miso has a pale, soft red colour.

Use

Use as a flavourer, hot or cold, in dressings, sauces, soup and stews. Do not heat for too long as this reduces the flavour. Normally, a bit of paste is dissolved in water and then added bit by bit to dishes. Taste in the meantime to make sure the dish does not become to salty. After opening, you can preserve the miso in a closed pot in the fridge for months.

Ingredients

Water, soybeans, rice, salt (12%), alcohol (2%).

Also known as

• Japanese soybean paste
• shiro miso
• light miso