Miso paste is a versatile Japanese ingredient made from fermented soya beans. White miso paste is light in flavor and slightly sweet.
What Is White Miso Paste?
White miso, also known as Shiro miso or kome miso, originated in Kyoto. It is a thick paste made from fermented rice, barley, and soybeans.
White miso is the mildest of the miso pastes. It is lighter in color and flavor when compared to red miso (Aka miso), which is saltier, darker in color, and has a more intense flavor.
White miso contains a higher proportion of rice than red miso. White miso is aged and fermented for about six months, whereas red miso can be fermented from 12 to 18 months.
Ways To Use White Miso In Cooking
You can use white miso paste in various ways:
- In soups - It can be used as a stock base to make miso soup or miso ramen.
- As a seasoning - use it to flavor salad dressings, sauces, braising liquids, or marinades.
- As a condiment - use it as a dip for raw vegetables, or use it as a simple spread over corn on the cob instead of butter.
How To Store Miso
Miso paste has a relatively long shelf life of about 3-6 months if stored and used correctly. Once opened, it should be stored covered in the refrigerator to maintain its color and flavor.
Always use a clean and dry spoon when scooping out the miso paste and as soon as you have finished using it, put it back in the fridge.