Shiro Miso
Unpasteurised
Unpasteurised fermented rice and soybean paste with a sweet, delicate flavour. For soups, sauces and dressings.
Origin and craft
From Kanemitsu, a family producer founded in 1872 in Fuchu. Shorter maturation and a higher proportion of rice koji give this miso its lighter colour and gentler, sweeter taste.
How to use
Dissolve one teaspoon in a little hot water or stock and add at the end of cooking. Use one teaspoon per 300 ml of soup. Leave to stand for 1–2 minutes.
Ingredients & allergens
Brown rice* 39%, water 28%, whole SOYBEANS* 26%, sea salt 7%, Aspergillus oryzae enzyme < 0.01%. *Organic.
Allergens: Soy.
Origin & storage
Japan. Store in a dry, cool and dark place. Refrigerate after opening.
Always check the label on the pack for the latest product information.
