SHIRO MISO (NG)
Shiro Miso ("shiro" means white in Japanese) is a kind of Rice Miso. It uses a large proportion of Rice Koji and less amount of Sea Salt compared to other kinds of Miso. Shiro Miso ferments very quickly, taking only about 2 weeks to mature and so it maintains a very light and almost white colour.
Starch in the rice is converted to sugar by Koji and makes this Miso naturally sweet. This makes it particularly well suited for dressings and dip sauce, or whichever dishes and broth you wish to enhance with a pleasant and milder miso taste.
Our Shiro Miso is purely made from whole ingredients, without preservatives, additives, enhancers and colouring.
Ingredients: Water, Rice, Soybeans, Sea Salt, Aspergillus Oryzae (koji)
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