Saikyo Miso / 白味噌 / (White Bean Paste)
$8.70
- 500G per pack
- Shiro (White) miso is also known as “sweet”/“mellow” miso, a common seasoning in most Japanese households
- The Shiro Miso is the most versatile out of all the miso pastes for cooking purposes
- White miso is milder and has a more delicate flavour compared to the darker miso pastes as it is fermented for a shorter time
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Apart from soups and sauces, Shiro Miso is also great for glazing fish, meat & onigiri
Our favourite recipe with Shiro Miso: Miso Satoimo Tofu
Cut Satoimo into bite-size pieces
1/2 block firm tofu
2 Tbs. white miso
1 Tbs. soy sauce
1 Tbs. maple syrup or 1/2 Tbs. Sugar
Put into a pan with the dashi stock, sugar/maple syrup, then add the tofu.
Bring to a boil and cook down until the liquid is almost gone. Add the soy sauce. Thin out the miso with a little water or dashi until liquid rather than a paste, and add to the pan. Let simmer for a few minutes. Serve hot or cold.
Put into a pan with the dashi stock, sugar/maple syrup, then add the tofu.
Bring to a boil and cook down until the liquid is almost gone. Add the soy sauce. Thin out the miso with a little water or dashi until liquid rather than a paste, and add to the pan. Let simmer for a few minutes. Serve hot or cold.
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