Saikyo Shiro Miso (White Bean Paste) / 白味噌

• 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

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

1 cup dashi stock (can be prepared with this or kombu)

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.