Ingredients: Rice*, coral lentils* (24%), salt (4%), shochu (Japanese distilled alcohol, 2%), koji (Aspergillus oryzae)
 From organic agriculture.
White miso, also known as shiro miso (白味噌) or saikyo miso (西京味噌), is a culinary treasure from Kyoto, in Japan’s Kansai region.
Its texture is beautifully creamy, and its gentle sweetness caresses the palate with subtlety.
Rich in rice, it contains twice as much rice koji as legumes, which gives it its naturally sweet flavor and low salt content (4%).
Its exquisite and delicate taste makes it the perfect base for refined dishes, adding an elegant softness that uplifts the flavors of your creations.
Shiro miso is the highest in carbohydrates, and the lowest in salt and protein — offering a light, flavorful, and versatile option for cooking.
Uses:
Ideal for marinating fish, preparing sophisticated sauces, or creating inventive dishes.
It also excels in pastry, bringing subtle sweetness and a touch of umami to desserts.
Storage: Store in a cool, dry place.
 Best Before Date: 12 months.
How to Use Shiro Miso
Protein Marinades
Saikyo miso is perfect for marinating fish, poultry, or even vegetables.
 Example: Shiro Miso Cod
Marinate cod fillets in a mixture of saikyo miso, mirin, sake, and a touch of sugar for a few hours.
Grill or bake until lightly caramelized and glowing with umami.
This method also works beautifully with chicken or pork.
Sauces and Dressings
Incorporate shiro miso into creamy sauces or dressings to enrich salads or roasted vegetables.
 Example: Creamy Miso Sauce
Combine saikyo miso with crème fraîche, white wine, and a hint of butter for a silky sauce — perfect with grilled asparagus or seared scallops.
Desserts
The natural sweetness of shiro miso blends wonderfully into desserts such as panna cotta, cheesecake, or caramel, adding a unique and indulgent note.