Shiromiso is milder than other kinds of miso, with a slight
sweetness, having only been fermented for 6 months. It is made with rice
and soy beans.
It’s very versatile for cooking purposes – it is great for miso soups and marinades.
In modern cooking, shiromiso is versatile and easy to use because of
its soft, pliable nature. Its lighter flavour means it is often used in
salad dressings, in marinades for fish and vegetables, and even in
desserts like ice cream.
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