Organic white miso paste has an aromatic scent and a mellow mild taste. It is made by a traditional and natural fermentation method which produces an unpasteurised fresh live miso. White miso has a milder and more mellow taste than red miso.
No additives, No GMO and Gluten Free
Ingredients: Organic Soy Beans, Organic Rice and Salt
Organic white miso paste can be used to make soup, dressings, dipping sauces or added to a hot pot.
Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (the fungus Aspergillus oryzae) and sometimes rice, barley, or other ingredients. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called misoshiru (味噌汁), a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still widely used in Japan, both in traditional and modern cooking, and has been gaining worldwide interest.
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