Discover our White Miso, an authentic expression of Japanese tradition, crafted with precision using artisanal methods. Our white miso offers a subtle taste experience, highlighting its creamy texture and slightly sweet flavor. As a versatile ingredient, it pairs perfectly with soups, sauces, and marinades, adding a touch of finesse to your recipes.

Miso is a staple in Japanese cuisine, a thick paste made from fermented soybeans, rice and/or barley, sea salt, water, and a ferment made from rice or wheat and mushrooms called kōji. It comes in several varieties named according to their color: white, yellow, red, or black. Our White Miso, which has a slightly beige hue, contains a large proportion of rice, giving it its specific texture. Unlike Red Miso, which benefits from a higher proportion of fermented soybeans and longer fermentation, our White Miso offers a milder and more subtle flavor.

To cook white miso, start by heating water, but do not boil it. Then, dilute the white miso in a little hot water to obtain a smooth paste. Add this paste to your soup or sauce just before serving to preserve its delicate flavors.

The fermentation of miso varies depending on its variety, ranging from a few weeks to about 3 years. The older the miso, the more pronounced and complex its taste, similar to the maturation of wine. Savor each bite of our White Miso and let yourself be carried away by the purity of its aroma and the sweetness of its flavor, without artifice.

Origin: Japan