The white or shiro miso is the most popular miso produced by Kantoya, appreciated for its lightness and gentle sweet flavour ( thanks to the koji saccharification during the process. The koji breaks down the soya albumen and develops the umami or fifth taste).
Perfectly suits :
Discover shiro miso in its most traditional form: in miso soup with tofu cubes, chives or shredded chives. More surprisingly use it in a marinade for your meat or fish over twelve or twenty four hours. Delightful!