Sweet white Miso is unique amongst misos, it is only fermented for 2-8 weeks, unlike other misos which are fermented from a summer up to 3 years. White miso is paler than other varieties, is is creamy, rich and slightly sweet. White miso is particularly suited to light soups, dips, dressings, and spreads. Its creamy texture and taste make it a great substitute for dairy in mashed potato and similar uses.
Rice (63%), whole soya beans (24%), water, sea salt. Organically grown.
Miso can be used in many ways: soup, salad dressings, mash, sauces+marinades
It is only fermented for 2 to 8 weeks
It is creamy
Rich and slightly sweet
White miso is particularly suited to light soups, dips, dressings, and spreads
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