{"title":"White Miso","description":"\u003ch2\u003eThe Origins of Shiro-Miso Paste\u003c\/h2\u003e\n\u003ch3\u003eAncestral Expertise\u003c\/h3\u003e\n\u003cp\u003eThe expertise behind \u003cstrong\u003ewhite miso\u003c\/strong\u003e has its roots in Kyoto. This was the ancient imperial capital of Japan from the Heian to the Edo periods (8th to 17th centuries). During this time, court nobles (\"kuge\"), who cultivated high-quality rice, modified traditional miso, known for its high salt content, by adding more rice. This process led to a sweeter, less salty miso, appreciated for its refinement. This sweet taste was particularly valuable in a context where sugar was scarce.\u003c\/p\u003e\n\u003cp\u003eConsidered a refined ingredient, it was used in imperial court rituals and incorporated into symbolic dishes such as Zoni soup and kashiwa-mochi. Over the centuries, it became a prized condiment, perceived more as a natural sweetener than a mere preservative. With the transfer of the capital to Tokyo at the beginning of the Meiji era, nobles nostalgic for Kyoto's sweet miso nicknamed it \"Saikyo-Miso\" (from the Western capital).\u003c\/p\u003e\n\u003ch3\u003eA Staple of Japanese Grocery Stores\u003c\/h3\u003e\n\u003cp\u003eToday, although it is generally called \"shiromiso,\" Kyoto residents continue to use this historical name. It is used as a superb flavor enhancer.\u003c\/p\u003e\n\u003cp\u003eIn Japanese culture, festive meals (\"hare\") are distinguished from ordinary meals (\"ke\"). Kyoto's white miso is a key ingredient in traditional dishes served during celebrations.\u003c\/p\u003e\n\u003ch2\u003eAuthentic White Miso\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhite miso paste\u003c\/strong\u003e holds an essential place in Japanese cuisine. Less fermented than \u003ca href=\"https:\/\/www.nishikidori.com\/fr\/46-miso-rouge\"\u003ered miso\u003c\/a\u003e or \u003ca href=\"https:\/\/www.nishikidori.com\/fr\/45-miso-de-campagne\"\u003ecountry miso\u003c\/a\u003e, \u003cstrong\u003ewhite miso\u003c\/strong\u003e is distinguished by its sweetness and slight salinity, offering a balanced and delicate taste profile compared to the other two.\u003c\/p\u003e\n\u003cp\u003eIn its classic version, it is perfect for making the famous soup. Simply dilute it in hot dashi broth, then add a few cubes of tofu, wakame seaweed, and a little chives. The result is a delicious, comforting, and balanced appetizer.\u003c\/p\u003e\n\u003ch3\u003eThe Choice of Tradition at Nishikidôri\u003c\/h3\u003e\n\u003cp\u003eOf artisanal Japanese origin, our \u003cstrong\u003ewhite misos\u003c\/strong\u003e are carefully selected from producers who perpetuate traditional fermentation methods. This ancestral know-how guarantees an authentic product with subtle and balanced aromas. Its smooth and creamy texture makes it an easy ingredient to work with, whether in soups, sauces, marinades, or even desserts. Made from natural ingredients: soybeans, kôji rice, salt, and water, they are additive-free, ensuring impeccable purity and quality.\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003ch3\u003eGuaranteed Flavors\u003c\/h3\u003e\n\u003cp\u003eThey are sweet and delicate on the palate. With the manufacturing method remaining the same for generations, our producers emphasize quality. Many industrial manufacturers use production techniques that accelerate the fermentation process but destroy the delicate flavors of white miso.\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003ch3\u003eThe Benefits of Artisanal White Miso\u003c\/h3\u003e\n\u003cp\u003eRich in nutrients and probiotics, they are perfect for those who wish to enrich their diet with fermented foods while respecting the ancestral expertise of Japanese artisans. \u003cstrong\u003eWhite miso\u003c\/strong\u003e is a complete and balanced ingredient, perfect for a healthy and delicious diet.\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003ch2\u003eCulinary Uses\u003c\/h2\u003e\n\u003ch3\u003eAn Essential Ally\u003c\/h3\u003e\n\u003cp\u003eFor main courses, \u003cstrong\u003ewhite miso\u003c\/strong\u003e works wonderfully as a marinade for white meats like chicken, or delicate fish like cod or salmon. It can also serve as the base for a mild and original Japanese vinaigrette. Mixed with rice vinegar, sesame oil, a drizzle of honey, and a little water, it enhances crunchy vegetable salads, shredded cabbage, or quinoa bowls.\u003c\/p\u003e\n\u003cp\u003eWhite miso is also excellent for glazing roasted vegetables.\u003c\/p\u003e\n\u003cp\u003eAdded to a sauce made with honey, ginger, and olive oil, it becomes an ideal topping for oven-baked eggplant or squash. It brings an unexpected depth of flavor and a beautiful shine.\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003ch3\u003eAn Addition to Our Western Recipes\u003c\/h3\u003e\n\u003cp\u003eIn more European sauces, it adds an extra layer of soul and umami without being overpowering. A spoonful in a pasta sauce can be enough to transform it. Even more surprisingly, it has its place in pastry. Thanks to its natural sweetness, it pairs very well with desserts, ganaches, and fresh fruits to add a subtle and elegant salty note. Finally, as a spread or dip, it can be mixed with sesame paste, lemon, and garlic to create an original spread, to be enjoyed with toasted bread or raw vegetables as an appetizer.\u003c\/p\u003e\n\u003cp\u003eFind all our \u003ca href=\"https:\/\/www.nishikidori.com\/fr\/blog\/recettes-c2\"\u003erecipe ideas\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eWhere to Find It?\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eBuying traditional white miso\u003c\/strong\u003e online or in our Parisian shop is easy. It is a key ingredient in Japanese cuisine. Nishikidôri offers traditional and authentic products, carefully selected from renowned houses in Japan, some of which have been operating for over 100 years.\u003c\/p\u003e","products":[{"product_id":"miso-blanc-doux-kantoya","title":"White Miso from Kantoya","description":"\u003ch2\u003e\u003cspan style=\"font-size:18px;\"\u003eA traditional sweet white miso\u003c\/span\u003e\u003c\/h2\u003e\n\n\u003cp\u003eThe real name of this \u003cstrong\u003ewhite miso\u003c\/strong\u003e is “tenpi-shio jikomi tokubetsu ginjo shiro-miso.” It is Kantoya’s most popular white miso.\u003cbr\u003e\n\u003cstrong\u003eWhite miso\u003c\/strong\u003e has a salt content equal to one third of regular miso. It uses twice as much rice koji as regular miso to achieve a delicate sweet taste.\u003cbr\u003e\nIts fermentation method is also different: it does not use yeast for fermentation to give a delicate flavor with a sweet soy note.\u003c\/p\u003e\n\n\u003cp\u003eIt has a denser flavor with a hint of chestnut blossom.\u003c\/p\u003e\n\n\u003ch2\u003e\u003cspan style=\"font-size:18px;\"\u003eOur perfect pairings\u003c\/span\u003e\u003c\/h2\u003e\n\n\u003cp\u003eFabulous for making \"shiro miso\" miso soup.\u003cbr\u003e\nTraditionally used for sweet-style miso soup and zoni, and as an ingredient for miso dengaku or vinegared miso. It contains less salt (about 5%) and can therefore be mixed with other misos to soften the taste of miso soup.\u003cbr\u003e\nEnjoy in traditional miso soup with diced tofu, chives or chopped spring onions.\u003cbr\u003e\n\u003cstrong\u003eWhite miso\u003c\/strong\u003e is also amazing for marinating meats and fish (an enzyme called protease found in Saikyo miso converts the protein in ingredients into amino acids such as glutamic acid and glycine, making fish and meat delicious).\u003cbr\u003e\nIt should be marinated for 12 to 24 hours.\u003cbr\u003e\nThe salt contains a high level of minerals that make the miso rich and flavorful.\u003cbr\u003e\nWhen mixed with sweet ingredients, \u003cstrong\u003ewhite miso\u003c\/strong\u003e reveals its sweetness. It pairs well with dairy products such as milk and cheese. It has a greater heat resistance and can therefore be used for simmering.\u003cbr\u003e\nIf the temperature is too high, the Maillard reaction of the sugars occurs and it becomes brown and bitter. Furthermore, when stored above 25°C, the protein contained in the miso also turns brown due to the Maillard reaction, which leads to the degradation of the miso's quality and a decrease in its flavor.\u003c\/p\u003e\n\n\u003cp\u003e\u003cbr\u003e\n\u003ca href=\"https:\/\/www.nishikidori.com\/img\/cms\/documents\/brochure-miso_nishikidori.pdf\" rel=\"noreferrer noopener\" target=\"_blank\"\u003e\u003cspan style=\"color:#b22222;\"\u003eLearn more about Japanese miso\u003c\/span\u003e \u003cimg alt=\"\" src=\"\/img\/book_open.png\" style=\"width:25px;height:25px;\"\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"KANTOYA","offers":[{"title":"100 g net","offer_id":54111278498125,"sku":"NISMK1","price":3.74,"currency_code":"EUR","in_stock":true},{"title":"500 g net","offer_id":54111278530893,"sku":"NISMK9","price":13.27,"currency_code":"EUR","in_stock":true},{"title":"1000 g net","offer_id":54111278563661,"sku":"NISMK2","price":25.59,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/MK1-s.webp?v=1782200019"},{"product_id":"miso-blanc-au-sel-daguni-okinawa","title":"White miso with Aguni salt - Okinawa","description":"\u003cp\u003eWhite miso, also known as shiro miso, is a softer and less salty paste. Its short fermentation, generally between one and three months, gives it a subtle and slightly sweet flavour, accompanied by a light colour. This miso is ideal for dishes where it adds a touch of flavour without dominating the other ingredients. This white miso is most often recommended for those discovering this ingredient for the first time.\u003c\/p\u003e","brand":"KANTOYA","offers":[{"title":"100 g net","offer_id":54111278596429,"sku":"NISMKOC","price":3.51,"currency_code":"EUR","in_stock":false},{"title":"500 g net","offer_id":54111278629197,"sku":"NISMKO","price":16.11,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/MKOC-s.webp?v=1782466606"},{"product_id":"miso-inaka-shinshu-lyophilise-de-nagano","title":"Freeze-dried Shinshu inaka miso from Nagano","description":"\u003cp\u003eThe colour of miso is determined by the melanoidin content generated by the Maillard reaction between sugar and proteins (amino acids).\u003cbr\u003eThe Maillard reaction evolves over time and with high temperature, so miso with a longer fermentation has a darker colour. The colour of miso corresponds to its flavour.\u003cbr\u003ePale, white miso has a light flavour, while dark-coloured miso has a stronger aroma and a more pronounced flavour with notes of burnt, nutty or chocolate). Miso is said to be highly nutritious and, in recent years, its effectiveness has attracted a great deal of interest. As a fermented food, various substances are produced during the fermentation process, which is why it has been considered since antiquity as a precious and useful element as a treasure trove of nutrients.\u003cbr\u003e\"Miso inaka shinshu\" is a miso whose colour ranges from creamy yellow to very light brown. Yellow miso is generally made from soya beans fermented with a small amount of rice.\u003cbr\u003eDue to this change and a longer fermentation time, yellow miso is the ultimate all-purpose miso. Its flavour profile retains the nutty taste of white miso, but also begins to develop a more pronounced umami character. This miso is home-brewed without any additives and combines the three keywords that attract attention: \"healthy, safe and natural\".\u003c\/p\u003e","brand":"NISHIKIDORI 2026","offers":[{"title":"200 g net","offer_id":54111368446285,"sku":"NISYMJ002-S","price":5.21,"currency_code":"EUR","in_stock":true},{"title":"1 kg net","offer_id":54111368479053,"sku":"NISYMJ002-XL","price":17.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/YMJ002-z.webp?v=1786954712"},{"product_id":"miso-blanc-vinaigre-et-moutarde-karashimiso-300g","title":"Vinegared and mustardy white miso karashimiso 300g","description":"\u003cp\u003eMade from a silky, smooth, and delicately sweet white miso, this vinegared and mustard-seasoned karashimiso reveals a rare harmony between lingering sweetness, measured acidity, and subtle heat, without masking the finesse of the sumiso.\u0026nbsp;\u003c\/p\u003e\n\u003cp\u003eIts aromatic richness rests on the artisanal koji work at Shimaya, still carried out by hand, ensuring finesse and depth. Derived from the traditional \"Gozen Miso\", particularly rich in koji (140 to 160%), and fermented for 6 to 12 months, it stands out for its low salinity, elegant texture, and intense umami — the hallmark of exceptional craftsmanship.\u003c\/p\u003e","brand":"SHIMAYA MISO","offers":[{"title":"Default Title","offer_id":54111402328397,"sku":"NISSHM2","price":7.96,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/SHM2-s.webp?v=1782200300"},{"product_id":"miso-blanc-vinaigre-sumiso-300g","title":"White vinegared miso sumiso 300g","description":"\u003cp\u003eAs it is slowly hand-cooked, it retains its smooth texture and balances the acidity of the vinegar with the sweetness of the miso. Convenient and easy to use, it lends itself to a wide variety of dishes. The quality of the miso depends on the quality of the koji. This mild and sweet miso is also an ideal base for \"Okazu Miso\" (seasoned miso condiments), particularly miso with sea bream and sudachi, which are highly popular in the region.\u003c\/p\u003e\n\u003cp\u003eShimaya is committed not only to using domestic ingredients, but also to incorporating local products from Tokushima. Their \"Gozen Miso Awa Monogatari\", made entirely from rice, soybeans and salt from Tokushima, has been recognised by the Japan Food Industry Centre as an authentic regional food brand under the \"Homba no Honmono\" certification.\u003c\/p\u003e","brand":"SHIMAYA MISO","offers":[{"title":"Default Title","offer_id":54111402393933,"sku":"NISSHM1","price":7.96,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/SHM1-s.webp?v=1782200300"},{"product_id":"miso-blanc-au-yuzu","title":"Yuzu Miso","description":"\u003cp\u003eMiso, like soy sauce, is an essential element in Japanese cuisine. It is said to derive from a condiment called \"hishio\" (or \"Jang\" in Chinese) that was made in China well before the Common Era. \"Hishio\" was subsequently introduced to Japan, and is even mentioned in an ancient Japanese legal system called \"Taiho Ritsuryo\", published in 701 AD. In the book, the word \"misho\" is used, and its pronunciation is said to have changed over time to become \"miso\".\u003c\/p\u003e","brand":"KANTOYA","offers":[{"title":"100 g net","offer_id":54111426216269,"sku":"NISMK6","price":4.69,"currency_code":"EUR","in_stock":false},{"title":"500 g net","offer_id":54111426249037,"sku":"NISMK7","price":18.91,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/MK6-s.webp?v=1782200019"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/collections\/43.jpg?v=1781514916","url":"https:\/\/www.nishikidori.com\/en\/collections\/white-miso.oembed","provider":"Nishikidori","version":"1.0","type":"link"}