Light miso

Description

Light miso (shiro) is a delicate, creamy paste with a light beige to yellowish color and a mildly sweet, umami flavor with a subtle hint of fermentation. It is primarily made from soybeans and rice through a shorter fermentation process, making it milder than dark miso. It contains plant protein, B vitamins, minerals, and enzymes, and in unpasteurized varieties, beneficial bacteria that can support digestion; at the same time, it is quite salty, so it is best to use it in moderation. In the kitchen, it pairs well with light soups, dressings, marinades, glazes, sauces, and vegetable dishes, adding depth without overpowering the flavor; it is best to dissolve it in warm liquid and avoid long cooking times to preserve the aroma and live cultures. After opening, store it in the refrigerator in an airtight container, use clean utensils, and if necessary, it can be frozen, although the texture may change.