Shiro Miso’s natural mild flavour makes it an easy-to-use, versatile ingredient to cook with. It is commonly used for miso soups, stews & marinades, providing an earthy, nutritious broth. In Japan, it is typically paired with a grain such as rice or noodles and is considered a staple of Japanese cuisine. In fact, miso soup and plain rice is popularly eaten for breakfast!
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Shiro miso paste or white miso is the most common style. It typically ranges from a light white to golden-colored hue and has a very slight, subtle sweetness. This lighter variety is fermented for a much shorter period of time than the darker miso style. A shorter fermentation makes for a sweeter, mellow flavoured miso.
High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still widely used in Japan, both in traditional and modern cooking, and has been gaining worldwide interest.
Soy beans (33%), water, rice, salt, alcohol, colour: riboflavin
Product of Japan
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