Shiro Miso is sometimes called "sweet" or "mellow" miso. Shiro Miso has a milder flavour and is lower in salt than other Miso's due the use of young white rice and short fermenting periods. Great for summer soups, dressings and sauces or where a milder flavour is required.
Shiro Miso is a fermented soybean paste made by steaming soybeans and white rice and allowing it to sit in cedar vats for a short period making a young light colour miso with a sweeter flavour. During fermentation, which is made quicker by the young white rice, the complex proteins, oils and carbohydrates of grains and soybeans are broken down into more readily digestible amino acids. Shiro miso is used more in summer making lighter soups and sweeter sauces.
How to Use
Traditionally made in to a soup with tofu and seaweed, mix some into some recently boiled water and simmer gently.
Alternatively add to a salad dressing or sauce.
Rice, water, whole soybean, sea salt, sweet potato syrup, alcohol, koji seed.
Servings per pack: 20
Serving Size: 15g
Average per serve
Average per 100g
|Fat – Total||<1.0g||4.4g|
Product of Japan.