Shiro miso , or “white miso,” is fermented for a shorter period of time than dark miso pastes, so it has a lighter color and a milder, sweeter flavor profile. This makes it an ideal choice for those who want a mild, aromatic, and versatile miso flavor.
 

 
 How to use Shiro Miso
 
 
 
 Dissolve in hot water to make classic miso soup
 
 
 Use as a base for ramen broth or sauces
 
 
 Include in marinades, salad dressings, or glazes for vegetables and grilled meats
 
 
 Add to stews, tofu and rice dishes to enrich the flavor
 
 

 
 The sweet and sour miso sauce pairs perfectly with tofu, making the dish hearty and aromatic. It goes great with rice or noodles.
 

 
 RECIPE:
 

 
 Oven-baked tofu cheese with miso glaze
 

 
 Ingredients (for 1 serving / 300 g tofu)
 
 
 
 1 block (300 g) firm tofu cheese
 
 
 For the sauce:
 
 
 
 2 tablespoons of Shinshu miso paste
 
 
 1 clove of garlic, finely chopped
 
 
 1/2 teaspoon grated ginger
 
 
 2 tablespoons soy sauce
 
 
 1 tablespoon water
 
 
 Juice of 1/2 lemon
 
 
 2 tablespoons cornstarch
 
 
 1 tablespoon maple syrup
 
 

 
 Preparation:
 
 
 
 Preheat the oven to 220°C. Drain the tofu and cut into 2 cm cubes.
 
 
 Mix all the sauce ingredients in a bowl. Add the tofu cubes and cover with the miso sauce. Marinate for 10 minutes.
 
 
 Place parchment paper on a baking sheet and arrange the tofu cubes, leaving a little space between them. Reserve the remaining miso sauce.
 
 
 Bake in the oven for 30–35 minutes until the tofu is golden and crispy.
 
 
 After frying, toss the tofu with the remaining sauce pieces. Serve with rice or noodles.
 
 

 
 Product features
 
 
 
 Light, mild miso paste with a rich umami flavor
 
 
 Versatile: goes well with soups, stews, marinades, sauces, tofu, vegetables and grilled meats
 
 
 Ideal for ramen, miso soups and traditional Japanese dishes
 
 
 Natural and without artificial additives