Traditional white miso paste. Aged for 3 months for a mild, slightly sweet flavour and creamy texture. Its soft, mellow profile makes it perfect for lighter dishes like soups, dressings, marinades, and even desserts.
伝統的な白味噌。3ヶ月間熟成させることで、まろやかでほんのり甘い風味とクリーミーな食感を実現しています。柔らかく穏やかな味わいは、汁物、ドレッシング、マリネ、さらにはデザートなど、軽めの料理に最適です。
Use as you would any miso: the base for soup, dressings, marinades. Shiro leans mild and creamy; Aka brings depth and intensity. Both belong in the larder of anyone who cooks with intention.
Miso is a fermented paste of soybeans, salt and—usually—rice or barley. The result is umami-rich, deeply savoury, and one of the pillars of Japanese cooking.
In practice: beans and grain are inoculated with koji, a mould culture, then left to ferment for months or years. White (shiro) miso is younger and milder; red (aka) miso is fermented longer and carries more depth and salt.
It has been made in Japan for over a millennium—in temples first, then in households and at scale. What began as preservation is now a staple of both traditional and modern kitchens.
Nutritionally, miso offers protein, B vitamins and beneficial bacteria. The live cultures are sensitive to fierce heat; many cooks add miso off the boil or at the end of cooking to keep its character—and its benefits—intact.