260G WHITE LENTIL MISO
€ 12,00
Shiro miso (白味噌),
also known as saikyo miso (西京味噌),
comes from Kyoto,
in the Kansai region of Japan.
The texture is creamy.
The sweetness, gentle.
It carries about twice the proportion
of rice koji found in a typical miso,
with only 4 percent salt.
This is what makes it
the sweetest of our miso —
the least salty,
light on the palate.
Use it as a foundation.
Its delicate sweetness lifts refined dishes
rather than covering them,
and carries just as easily into desserts.
Rice*, red lentils* (50%), salt (4%), Organic vodka* (2%), koji (Aspergillus oryzae)
*From organic farming
*May contain traces of soy, sesame and wheat.
Marinades
Shiro miso suits fish, poultry, and vegetables.
Cod in shiro miso: marinate cod fillets for a few hours in shiro miso, mirin, sake, and a pinch of sugar. Grill or roast for a gently umami glaze. The same method works with chicken or pork.
Sauces and dressings
Stir shiro miso into creamy sauces and dressings to enrich salads and roasted vegetables.
Creamy miso sauce: combine shiro miso with crème fraîche, white wine, and a little butter for a silky sauce — good with grilled asparagus or seared scallops.
Desserts
The natural sweetness of shiro miso belongs at the dessert table too. Try it in panna cotta, cheesecake, or caramel for an unexpected depth.
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Yes. A little liquid — similar to tamari — can appear in the jar over time. It is perfectly fine. Simply stir it back through before using.
Not at all. This is simply down to how we make it — our miso is not retort-sterilised, so you won't hear the pop you might expect from some jarred foods. It is completely normal.
However you like. In Japan, miso is enjoyed many ways: fresh and unheated for its lively flavour, or deliberately caught a little on the heat, where it caramelises into something deeper. There is no single right way — let your cooking decide.
Yes. All of our miso is vegan, made entirely from plants, and gluten-free. If you are sensitive to any allergen, please read the allergy information on each product.
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