{"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":false},{"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","url":"https:\/\/www.nishikidori.com\/en\/products\/white-miso-kantoya","provider":"Nishikidori","version":"1.0","type":"link"}