Shiro Miso, is the result of the natural fermentation of rice and soybeans. With a softer flavor and texture than the rest of the misos, it is ideal for sauces, soups, vegetable dishes or combining it with any of our varieties of Japanese pasta: Udon or Genmai udon.
It is one of the misos with a shorter fermentation period, which is why it is also known as "young miso", because it places more emphasis on the saccharization process rather than the fermentation process to achieve that sweet taste.
Why is Shiro Miso sweet?
The word shiro, in Japanese, means white, a name that was given because the base of fermentation with soy is with white rice. If we compare it with the rest of the miso varieties, in its production a greater quantity of rice is used, which produces a higher concentration of saccharized rice. It is also known as sweet white miso.
Contains no gluten, no added sugars or additives
It has half the sodium of the rest of the misos (less than 6%)
If we mix it with Tahín we will get an ideal pâté to combine with a toast or as a base for a sauce for our Udon
Our Shiro Miso is made following a traditional process in four steps: the first is the preparation of the koji (Aspergillus oryzae), then the preparation of the soybeans, the process of mixing the koji with the soybeans, and finally the fermentation of the miso.
Soybeans are prepared by washing and soaking. Its size increases 2.2 times.
Later they are steamed, left to cool and mixed with the koji and sea salt.
The entire mixture is then ground up.
Rice 34%, water 29%, soybeans 26%, sea salt 6%, sweet potato syrup (natural preservative) 3%, alcohol 2%, koji seed (Aspergillus orizae) ˂0.01%.
NOT PASTEURIZED
Container of 300g
