Condiment
White Miso
S tier
White miso (shiro) is short-fermented, rice-koji heavy, pale gold, sweet and mild. Kyoto-style white miso can be almost dessert-sweet. It dissolves into dressings and a delicate soup without the punch of red miso. Do not boil it hard. It is the miso for fish, cucumber, and butter sauces. Hatcho and red will bully those dishes.
Track this ingredient
Unit
Characteristics
Preparations
Delicate SoupDressingFish
Traits
Do Not BoilGentleKyoto SweetNot HatchoPale GoldRice KojiShort FermentSweet Mild
History
JP
Kansai rice-koji misos developed the pale, sweet white style.
JP
Packaged shiro miso became the everyday mild miso of many households.
Western chefs used white miso in butter and vinaigrette as a gentle umami.