White Shiro Miso Paste
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Shiro miso is the lightest and sweetest of the Japanese miso pastes, made from soybeans and rice fermented with koji (Aspergillus oryzae) and aged for a relatively short two months. That brief fermentation is what gives it its characteristic pale colour and gentle, delicate flavour — a soft umami with a natural sweetness that darker, longer-aged misos do not share. It is the most widely produced miso in Japan and the most accessible for Western cooks, adding depth and complexity to dishes without overpowering other ingredients.
Shiro miso's versatility is what makes it indispensable. Whisked into hot dashi stock, it produces the classic miso soup served across Japan. Beyond soup, it works as a marinade for fish and white meat — the Nobu-style miso-glazed black cod is perhaps the most well-known example. It blends easily into dressings, cream-based sauces, and vinaigrettes, and adds a savoury richness when stirred into butter for grilled sweetcorn or steamed vegetables. A spoonful stirred into any sauce or braise where you want umami depth without adding soy sauce or salt will quietly transform the dish.
Producer: Marukawa Miso Co., a fifth-generation family business established in 1854 in Fukuoka Prefecture, Japan. The company continues to use traditional fermentation methods developed over more than 170 years of continuous production, whilst meeting modern food safety standards.
Storage: Refrigerate after opening. Use within the best-before date on the packaging.
Allergens: Soybeans
Net: 500g
