White miso paste (Shiro Miso)

White miso paste (Shiro Miso)

White miso is a mild, slightly sweet Japanese soybean paste, fermented with plenty of rice over a shorter period. It is often used in soups, marinades and sauces and forms the basis of many ramen recipes.

• soybeans
• rice koji (fermented rice)
• salt

What is it?

Shiro miso is a fermented paste made from soybeans, rice and salt. Its short fermentation, from a few weeks to months, gives it a mild, approachable flavour.

Uses in the kitchen

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

Flavour profile

Mild, gentle, slightly sweet, creamy, umami.

Varieties and differences

Compared with red miso (aka miso), white miso is sweeter, less salty and more subtle. Red miso has a stronger, more intense flavour.

What is the difference between white and red miso?

White miso (shiro miso) ferments for less time and contains more rice, giving it a softer, slightly sweeter flavour. Red miso (aka miso) is stronger, saltier and deeper in flavour.

Where can I buy white miso?

In Asian supermarkets, organic shops and sometimes in the international or organic section of larger supermarkets.

How long does white miso keep?

Unopened, often for more than a year. After opening, several months in the fridge, tightly sealed.

Can I replace white miso with red miso?

Yes, but red miso is saltier and stronger. Use less and taste as you go.

Is white miso healthy?

Yes, it contains probiotics and minerals from fermentation. Keep its salt content in mind.

Asian, Japanese

fermentation, Japanese cuisine, miso, miso paste, umami