White miso, or "shiro miso" in Japanese, is a versatile and mild form of miso paste widely used in Japanese cuisine.
It is made from soybeans that have been fermented with a higher proportion of rice or barley, resulting in a lighter colour and sweeter, milder flavour compared to its darker counterparts.
White miso's flavour is subtly sweet with a gentle umami undertone.
This makes it a perfect addition to a wide range of dishes, from soups and marinades to dressings and glazes.
Its mildness allows it to enhance the flavours of other ingredients without overpowering them. It's a key component in miso soup, but it can also be used to add depth and complexity to non-Japanese recipes too.
Nutritionally, white miso paste is a powerhouse. It is rich in essential nutrients like vitamins, minerals, and amino acids, as well as beneficial probiotics.