Shiro, White Miso
Classic white miso, light with a natural sweetness created during fermentation. Create traditional miso soup by adding diced tofu and chives.
This staple of Japanese cuisine is a paste produced by the carefully controlled fermentation of soya beans using koji mould. Rice and different grains are added to create variations that are most commonly labelled by colour or the name of the grain used. In the two ranges we carry flavours run from delicate to bold, generally speaking the dark the colour the richer the umami flavour. Classically used with dashi stock to create miso soup miso is also used to marinate meat, fish and vegetables and for glazes, dips and dressings.
Our premium range of miso comes from the master craftsmen at Kantoya in Kyoto, who 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.
Storage: refrigerate before and after opening
Preparation of miso soup:
Add 50g of kombu per 0.5L of water. Simmer for 10 mins without allowing the dashi to reach boiling point, 85ªC is the ideal temperature. Once complete stand aside and allow the flavour to infuse into the water for at least a further 10mins. The kombu can then be removed and the dashi is ready to use. The kombu can be re-used several times. For a stronger kombu dashi let the kombu sit in a pan of cold water for up to 12 hours before beginning the process above.
For miso soup add 1 tsp miso per 0.5l water, or to taste. Once the dashi has been made return to a light simmer. The miso is best mixed in a mug of the warm dashi until dissolved before adding to the pot.
Add some thinly sliced mushrooms lightly fried in sesame oil and top with thinly chopped spring onion, chives or radish.
Add any of tofu, chicken, pork or noodles to turn this soup into a meal.