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White Miso (Shiro miso in Japanese) is made in the same was as Red miso (Aka miso) except the fermentation period is shorter, 6 months as a pose to 12. This results in a lighter colour and more mild flavour. This white miso, can be blended with red miso to make “Awase Miso” (mixed miso) which is great as a base for miso soup. White Miso is great for marinating First and vegetables.
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Please note: As this product is imported from Japan, the best before date may be printed in the Japanese date format YY/MM/DD. If you are unsure, please contact us.