Classic white (shiro) miso, has a light miso flavour and low salt content with a natural sweetness created during fermentation.
A staple of Japanese cuisine, this paste is produced by the carefully controlled fermentation of soya beans using koji mould. Classically used with dashi stock to create miso soup, shiro miso is also a very effective marinade for meat and fish. The enzyme protease turns protein to amino acids with a rich umami flavour. Just a small amount used as a glaze on meat, fish and vegetables is a very effective flavour enhancer.
White miso is also used in sweet dishes where it combines very well with dairy products, adding depth and character. Other uses include dips, and salad and vegetable dressings.
Shiro miso is part of our premium range of miso from the master craftsmen at Kantoya Miso in Kyoto. Kantoya Miso 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.
Available in 500g
Refrigerate before and after opening. Can be frozen.
- But..... What is miso? How is miso made? Learn all about it in Part 1 of our blog all about miso
- And... What are the different types of miso? We explain it all in Part 2
- How to make miso soup? See our simple guide