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 fish and vegetables.
Marukome white miso is known for its high quality and pure taste, made using traditional methods that have been passed down for generations. The company uses carefully selected ingredients and closely monitors the fermentation process to ensure that their miso products have a consistent and delicious flavour.
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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.
Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji.
Miso ramen is a highly diverse dish that can be found in many variations. However, the foundation of the dish consists of a deliciously flavoured broth with fresh ramen noodles and toppings like egg, spring onion, nori, and corn.