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Shinjyo Shiro Miso White Miso 300g
Shinjyo Shiro Miso White Miso 300g
- A delicate, mildly sweet flavor profile balanced by rich umami, characteristic of Shiro Miso.
- Made with a high ratio of rice koji, resulting in a light color and smooth, creamy texture.
- Essential ingredient for traditional Japanese miso soup, marinades, and versatile sauces.
- Conveniently packaged in a 300g tub for optimal freshness and easy kitchen storage.
Unleash the flavor of Japan & Korea: Shinjyo Shiro Miso White Miso 300g!
Traditional Kyoto-Style Fermentation
Shinjyo Shiro Miso (White Miso) is a premium, traditional Japanese paste crafted using less salt and a shorter fermentation period compared to standard miso varieties. This meticulous process, typical of the Kyoto style, preserves the natural sweetness of the rice koji, resulting in a light beige colour and an exceptionally smooth, creamy texture. It is a fundamental ingredient in sophisticated Washoku cuisine, prized for its delicate quality.Sweet, Umami-Rich Depth
The flavour profile of Shinjyo Shiro Miso is characterized by its pronounced sweetness, derived from the high proportion of rice koji used in its production. This sweetness is perfectly balanced by a mild, underlying umami savouriness. Unlike darker, deeply aged miso pastes, Shinjyo Shiro Miso offers a clean, gentle flavour that enhances ingredients without overpowering them, making it incredibly versatile.How to Enjoy
To use Shinjyo Shiro Miso, try dissolving a spoonful in dashi to create a classic, light miso soup, being careful not to boil it excessively to preserve its delicate flavour. It is also exceptional for creating dressings, marinades, or glazing fish and vegetables before broiling. Its creamy consistency makes it ideal for blending into sauces, dips, and adding subtle umami depth to vegetable stews.Product description created with the help of AI and reviewed by our team.
Best Before, Important Information
MHD: 07.01.2028
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. The product description was created using AI tools and was carefully reviewed and approved by our editorial team before publication. Please always read the package inserts, warnings, and instructions supplied with the product before use.
Nutrition & Ingredients
| Energy | 954KJ / 226Kcal |
| Fat - of which saturated |
3.7g 0.7g |
| Corbohydrate - of which sugar |
39.0g 22.0g |
| Protein | 8.2g |
| Natrium (Salt) | 6.0g |
Rice 41%, water, SOYBEANS 20%, salt, glucose-fructose syrup, ethyl alcohol, colour: riboflavins. May contain FISH, SULPHITES, BARLEY and MOLLUSCS.
Details & Importer
Manufacturer: Shinjyo
Kreyenhop & Kluge GmbH & Co. KGIndustriestraße 40-4228876 OytenDeutschland
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Frequently asked questions
When is the best time to add Shinjyo Shiro Miso to soup or broth?
Add the white miso paste only after the liquid has been removed from the heat. Boiling the delicate miso diminishes its aroma and subtle sweetness.
How does Shinjyo Shiro Miso compare to Awase Miso (mixed miso) in terms of flavor intensity?
Shiro Miso is fermented for a shorter time, resulting in a significantly sweeter and milder flavor profile with a creamier texture, compared to the deeper, more savory umami of Awase Miso.
If the resulting dish is too sweet, how can I adjust the flavor without adding salt?
To counter excessive sweetness, incorporate a small amount of pungent ingredients like grated ginger, a dash of rice vinegar, or a pinch of toasted sesame oil.
Beyond traditional miso soup, what are two recommended cooking uses for this white miso?
It is excellent for sweet marinades for fish like black cod, or blended into creamy salad dressings and dips, providing an umami base without strong salinity.
When making miso soup, is bonito flake dashi (katsuo dashi) better suited than kelp dashi (kombu dashi) for Shiro Miso?
Kelp dashi is generally preferred as its delicate flavor does not overpower the nuanced sweetness of the Shiro Miso, whereas the strong flavor of bonito dashi can mask the white miso's character.
