{"product_id":"suri-miso-blanc-premium-500-g","title":"Premium white suri miso - 500 g","description":"\u003cp\u003eWhy is white miso sweet?\u003cbr\u003eIts sweetness comes from its high koji content and low salt content. It contains more than twice as much koji as soybeans. Since the koji in white miso is made from rice, the more it contains, the more pronounced the rice’s sweetness becomes.\u003c\/p\u003e\n\u003cp\u003e(Although it varies by region, the amount of koji used in red miso is generally between half and 1.5 times the amount of soybeans.)\u003c\/p\u003e\n\u003cp\u003eWhite miso contains about half as much salt as red miso. Generally, white miso contains around 5% salt, while red miso contains between 10% and 13%.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eWhy is white miso white?\u003cbr\u003e① Because it matures for only a short time.　\u003cbr\u003e② Because the soybeans are boiled in water. \u003cbr\u003e③ Because it contains plenty of rice koji.\u003c\/p\u003e\n\u003cp\u003eMiso develops colour as it matures. Unlike red miso, which is fermented and aged for months, white miso matures through saccharification, becoming deliciously sweet in just two to three weeks. White miso will also develop a colour similar to red miso if left to mature longer. Red miso is made by steaming soybeans, which brings out their colour. White miso, by contrast, is made by boiling the beans in water. Boiling leaches out the pigments, giving it its white colour.\u003cbr\u003e\u003c\/p\u003e","brand":"SHIMAYA MISO","offers":[{"title":"Default Title","offer_id":54889126789453,"sku":"NISSHM3","price":8.1,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/SHM3_7e5769ab-b029-4283-a6e7-e2a903e450da.webp?v=1790605170","url":"https:\/\/www.nishikidori.com\/en\/products\/premium-white-suri-miso-500-g","provider":"Nishikidori","version":"1.0","type":"link"}