An essential food in Japanese cuisine, Miso is a superfood obtained from rice and a traditional double fermentation.

White Miso is ideal for soups, white sauces, salad dressings or even desserts! Its very slightly salty, almost sweet umami taste and its creamy texture make it a perfect ally for your veggie preparations to replace creams, broths and butter!

Taste : Umami and slightly salty, creamy texture

Tips for use:

White Miso is very easy to use and adds complex and delicate flavors to your dishes! It can be used to make a Miso soup but it is really ideal to be cooked in all kinds of dishes: homemade savory spreads, crackers, cheesecakes, donuts, soups... White Miso is perfect to replace creams or butter in your preparations. The possibilities are endless and Miso will amplify the flavors of your cooking while allowing you to benefit from its properties!  

More about White Miso

White Miso or “Shiromiso” is a “young” Miso because it is not very fermented. Very popular in Tokyo, it is the sweetest and is recommended for a first tasting. A pillar paste of Japanese cuisine with countless health benefits! Its softness and creaminess are due to the fact that our white Miso is made from hulled soy beans. This is a “Kome miso”, a rice-based miso. It comes from a double fermentation of 3 weeks. Our partner in Okayama has been producing miso for over 100 years.

The light color of White Miso may darken slightly over time due to this natural maturation phenomenon. This phenomenon does not influence its freshness or edibility.

What is Miso?

Miso is a traditional vegetable preparation made from fermented rice and soy. Its maturation continues after packaging and even at moderate temperatures.

In particular the famous Maillard reaction, responsible for the aromas of many food products, occurs between sugars and amino acids with which Miso is generously provided. This maturation is at the origin of the development of the aromas and flavors of Miso.

Ingredients:

rice* (42%), water, soybeans* (21%), sea salt, ferment (Aspergillus oryzae, lactic acid bacteria). *product from organic farming

Manufacturing:

Traditional double fermentation for 3 weeks. Mixture of rice and Aspergillus orizae; 1st fermentation: obtaining Koji; Cooking soybeans in water and salt; Mixture of soy with Koji; 2nd fermentation of 3 weeks; Packaging.