Miso, Shiro Miso

DESCRIPTION SHIRO MISO The origins of Shiro Miso go back to the ancient imperial city of Kyoto around 1000 years ago. 

Unlike dark miso, which is strong and salty, traditional shiro miso was shaped by the culinary preferences of the aristocracy. 

It is very different from the intense, salty soybean pastes. 

Due to the high proportion of rice koji, it was originally considered a luxury product in dynastic culture as rice was extremely valuable at that time. 

Shiro miso still plays an indispensable role in Kyoto's New Year's soup.

 For the light miso paste (also known as Shiro Miso), the soybeans are subjected to a shorter fermentation period, making it milder and more sweet in taste compared to darker, red miso pastes.    USE Shiro miso plays a significant role in the culinary tradition of the southwestern region of Japan. 

It is an indispensable ingredient in miso soup and is characterized by a sweet and mild taste that brings out the flavors of other ingredients particularly well. 

As a marinade, it gently enhances the taste of white fish and tender meat. 

Shiro can also be used in a variety of ways in combination with melted butter for gently cooked vegetables such as asparagus, leeks or cauliflower. 

In white sauces it can be used as an alternative to salt to add richness and umami to the sauce.