White miso is a fermented bean paste used at the heart of Japan’s cuisine. It has a salty taste, and sweeter, lighter flavours than red miso.
Simply stir two tablespoons of white miso paste into dashi stock to make miso soup, and then add seaweed, mushroom, noodles and tofu. This versatile white misto paste is great in light vinaigrette dressings for salads and side dishes, as well as sauces or glazes for white fish.
Ingredients: Water, soybeans, rice, salt, alcohol, yeast, seed koji culture.