Witte misopasta (shiro miso), zachte Japanse gefermenteerde sojabonenpasta met rijst

White miso paste (Shiro Miso)

White miso is a mild and slightly sweet Japanese soybean paste, fermented with lots of rice and shorter fermentation time. It is often used in soups, marinades and sauces, and forms the basis of many ramen recipes.
Cuisine: Asian, Japanese
Keyword: fermentation, Japanese cuisine, miso, miso paste, umami

Ingredients
 

Instructions

  • –

What is it?

Shiro miso is a fermented paste made from soybeans, rice and salt. Its short fermentation (several weeks to months) gives it a mild and accessible flavor.

Use in the kitchen

  • Basis for miso ramen and miso soup
  • Marinades for fish or chicken
  • Dressing with rice vinegar and sesame oil
  • Flavoring in sauces and glazes

Flavor Profile

Mild, soft, slightly sweet, creamy, umami.

Variants / Differences

Compared to red miso (aka miso), white miso is sweeter, less salty and more subtle. Red miso is more powerful and intense in flavor.

What is the difference between white and red miso?

White miso (shiro miso) ferments for a shorter time and contains more rice, making the taste softer and slightly sweeter. Red miso (aka miso) is stronger, saltier and deeper in flavor.

Where can I buy white miso?

In Asian supermarkets, organic stores and sometimes in larger supermarkets at the world cuisine or organic section.

How long does white miso stay good?

Unopened often keeps for more than a year. After opening several months in the refrigerator, tightly closed.

Can I substitute white miso for red miso?

Yes, but red miso is saltier and more potent. Use less and taste in between.

Is white miso healthy?

Yes, it contains probiotics and minerals due to fermentation. Just be aware of the salt content.

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