What is White Miso Paste? A Quick Guide to Fermented Soybeans

Miso is a key seasoning that brings rich flavor to many traditional Japanese dishes. Among the different types, white miso paste stands out for its sweet, mild taste—perfect if you prefer a subtler flavor compared to darker miso varieties. In this guide, I’ll share more about white miso and offer tips on how to use it in your cooking.

Miso Paste

Miso paste is a traditional Japanese condiment made from fermenting soybeans, koji, and salt. It adds a complex and unique umami flavor not only to miso soup but also to dressings, stir-fry sauces, and various dishes. To learn more, check out “What Is Miso Paste and How To Use It: A Beginner’s Guide.”

What is White Miso?

White miso, or shiro miso, is a rice miso known for its rich sweetness, creamy texture, and light color. With a high proportion of koji, it gains natural sweetness from the rice’s sugars. Here are its key characteristics:

Ingredients: Made from rice koji, soybeans, and salt.
Flavor and Texture: Smooth and creamy with a sweet taste.
Koji and Salt Content: It contains a high ratio of koji with a lower salt level (about 5-6%).
Aging Period: It is aged for a short period, typically less than two weeks.
Color: Though it’s called “white miso,” it is a pale, off-white or creamy hue.
Storage: The shelf life is shorter than dark-colored miso.
Region: Primarily produced in the Kansai region, the southern-central region.

Popular White Miso Varieties

Although miso is produced throughout Japan, it is a highly regional ingredient with unique flavors specific to each area. White miso, in particular, is primarily produced and consumed in the Kansai region.

White miso originated in Kyoto and has been enjoyed since the Heian period. Saikyo miso from Kyoto is the most famous variety. Additionally, Fuchu miso from Hiroshima and Sanuki miso from Kagawa are also well-known white miso varieties, each offering distinct flavors that reflect their local traditions.

Sweet White Miso vs. Salty White Miso

As mentioned earlier, white miso is a sweet and creamy type, but some salty varieties are also labeled as “white miso” because of their light beige color. This is commonly seen in Shinshu Miso from Nagano prefecture.

While both are called “white miso,” sweet and salty varieties differ significantly in flavor. Here’s how to identify each:

Look for Keywords: Packages labeled with “Saikyo” (西京) indicate sweet white miso, while “Shinshu” (信州) refers to salty miso.
Check the Ingredient Order: Ingredients are listed by quantity, from most to least. If rice is listed first, it’s likely sweet white miso. If soybeans are listed first, it’s probably a saltier, Shinshu-style white miso.
Check the Salt Content: If specified on the package, look for the salt percentage. Sweet white miso usually has about 5-6% salt, while salty white miso typically ranges from 10-12%.
Examples: For reference, check these Saikyo Sweet White Miso and Shinshu-style White Miso to see the differences.

How to Make White Miso Paste

If you often use white miso, why not make your own at home? White miso paste can be ready in much less time than darker miso varieties. Learn how with this easy white miso paste recipe—you can make it in just one day!

How to Use White Miso Paste

Homemade white miso with vegetable sticks.

Miso Dip: Add mayonnaise, yogurt, or sour cream for a delicious dip. Serve it with fresh vegetable sticks for an appetizer.
Miso Soup: The most common way to use miso is in miso soup. Simply dissolve a spoonful in warm dashi or broth.
Cream Stew: Add white miso to cream-based stews for extra flavor and richness.
Salad Dressings: Whisk white miso with oil, vinegar, and sweetness for a flavorful salad dressing.
Marinades: Use white miso as marinades to add umami flavor to grilled meats, fish, and tofu.

Your Questions Answered

What is white miso paste made of?

White miso paste is made from rice koji, soybeans, and salt. Some white miso varieties may contain starch syrup or alcohol. Starch syrup is added to make miso more glossy, while alcohol is included to halt the fermentation process.

What is the difference between white miso and other miso?

The main differences are the proportion of koji and soybeans and the fermentation period. White miso contains more rice koji and is sweeter than red miso, with a fermentation period of about two weeks to a maximum of three months. In contrast, red miso typically ferments for 6 months to a year.

What can I use instead of white miso paste?

While there’s no perfect substitute for white miso, soy sauce can be used in some recipes. Since soy sauce is also fermented with koji, it shares some similar umami characteristics. However, it won’t provide the mild sweetness that white miso does.

Dive Deeper into Miso Paste!

To learn more about miso paste, you can explore these articles:

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