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Shinjyo Soybean Paste, Shiro Miso, 500g
- A light-colored Shiro Miso with a subtly sweet and mild flavor profile.
- Essential for traditional Miso soups, marinades, and versatile savory dressings.
- Produced in Japan using fermented soybeans and rice koji.
- Convenient 500g package size, ideal for regular kitchen use.
Unleash the flavor of Japan & Korea: Shinjyo Soybean Paste, Shiro Miso, 500g!
Authentic Kyoto-Style White Miso
Shinjyo Shiro Miso is a traditional white soybean paste originating from the Kansai region of Japan, particularly reflecting the delicate style of Kyoto. Distinguished by its high ratio of rice koji (fermentation starter) to soybeans and a significantly shorter fermentation time, this paste achieves its characteristic light, creamy colour and exceptionally smooth texture. It serves as a foundational element in refined Japanese cuisine, providing a delicate and subtle base unmatched by the stronger, darker varieties of miso.Delicate Sweetness and Mild Umami
The flavor profile of Shinjyo Shiro Miso is characterized by its beautifully balanced sweet and savory notes. Due to the accelerated aging process compared to standard miso, the salty impact is notably subdued, allowing a natural, inherent sweetness derived from the rice koji to dominate the palate. This profile offers a soft, creamy umami foundation that gently enhances soups, light sauces, and dressings without ever overwhelming the core ingredients of the dish.How to Enjoy
Shiro Miso is exceptionally versatile and easy to incorporate into daily cooking. For traditional Miso Soup, du solltest 1-2 Esslöffel in Dashi-Brühe einrühren, unmittelbar bevor du es servierst, und dabei starkes Kochen vermeiden, da dies den zarten Geschmack beeinträchtigt. Es eignet sich hervorragend für Marinaden wie Saikyo Yaki (gegrillter Fisch), leichte Dip-Saucen oder vermischt mit Butter für Gemüseglasuren. Bewahre die Paste nach dem Öffnen stets im Kühlschrank auf, um ihre Frische und Qualität zu erhalten.Best Before, Important Information
MHD: 01.07.2028
Product packaging, specifications, best-before date (MHD), and price are subject to change without prior notice. All information regarding the products on our website is provided for informational purposes only. Please always read the package inserts, warnings, and instructions supplied with the product before use.
Nutrition & Ingredients
| Energy | 854 kJ / 203 kcal |
| Fat - of which saturated |
4,8g 0.7g |
| Corbohydrate - of which sugar |
25g 11g |
| Protein | 12g |
| Natrium (Salt) | 11.8g |
Water, SOYBEANS 30%, Rice, Salt, Alcohol, Flavor Enhancer (E621). Product may contain BARLEY.
Details & Importer
Manufacturer: Shinjyo
Kreyenhop & Kluge GmbH & Co. KGIndustriestraße 40-4228876 OytenDeutschland
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Frequently asked questions
What is the best method to dissolve Shinjyo Shiro Miso when preparing classic miso soup?
To avoid clumping, scoop the required amount into a ladle with some hot dashi broth. Mix it into a smooth slurry before slowly stirring the slurry back into the main pot of dashi right before serving. Do not boil the soup after adding the miso.
Can this Shiro Miso be used as a marinade, and what type of protein works best?
Yes, Shiro Miso is excellent for marinating. Due to its high sweetness and lower salt content, it pairs exceptionally well with delicate proteins such as white fish (like cod or black cod) and chicken, requiring only 30 minutes to a few hours of marinating time.
If my dish tastes too sweet when using this Shiro Miso, how can I adjust the flavor balance?
Since Shiro Miso is naturally sweet, balance the flavor by adding a small amount of stronger, saltier miso (like a small amount of red aka miso) or a touch of soy sauce. A squeeze of citrus, like yuzu or lime, can also cut through the sweetness.
How does Shinjyo Shiro Miso differ from Awase Miso (blended miso) in terms of flavor intensity and use?
Shiro Miso is fermented for a shorter time, resulting in a light color, creamy texture, and distinctly sweet flavor. Awase Miso is a blend, typically darker and saltier, offering a more robust umami depth suitable for heartier dishes.
Should I use Shiro Miso for a thick coating like Miso Dengaku glaze or for a thin dressing base?
Shiro Miso excels in Dengaku glazes due to its inherent sweetness and thick consistency, which caramelizes well. While it can be used in dressings, it often requires dilution with liquid, oil, or vinegar to prevent the final dressing from becoming too thick or overly sweet.
