Use white shiro miso to make authentic miso soup, in sauces for tofu, or marinades for white fish. Miso is one of the ingredients that forms the backbone of Japanese cuisine. This white version of fermented soybean paste is less salty than its red counterpart, and this comes with a sweetness that makes it a great vessel for other flavours.
Try using white shiro miso to add a twist on your favourite dishes – like mashed potato, for example, instead of butter. White miso also makes a great ingredient in salad dressings – the sweetness is a good balance for rice vinegar, the saltiness brings out the nuttiness of sesame oil, and the umami depth brings everything together.
To make one serving of warming miso soup, dissolve 1-2 tablespoons of miso in 200-300ml dashi stock. Add small cubes of tofu, slivers of wakame seaweed and mushrooms to turn it into a satisfying meal.
This product will get darker over time – this is part of the natural aging process, and does not affect the quality of the product. Store in a cool, dry place. Once opened, keep refrigerated.
Ingredients: rice, soybean (non-GMO), salt, glucose syrup, alcohol. Contains allergens: soya.
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