Ingredients: Cultured rice* (42%), water, soya beans* (21%), sea salt. *organically grown
Product weight: 250g
Miso is a traditional fermented Japanese staple food and seasoning that has been long prized for its rich taste and concentrated goodness. Made from whole soya beans and a unique koji fermentation culture it is naturally aged in cedarwood cegs over many months at ambient temperatures. This slow fermentation results in a seasoning with rich and complex flavours and an abundance of umami (referred to as the fifth taste after sweet, sour, bitter and salt).
Clearspring Sweet White Miso is a short-aged Kyoto style miso with a wonderful creamy richness and a slightly salty sweetness, traditionally made in small batches to maintain its special quality. It's light colour may darken over time due to natural ageing but this does not alter its flavour.
Sweet White Miso was historically reserved for the rich and royalty because it is made with lots of rice koji, which was very expensive at that time. However, now that rice is less expensive, Sweet White Miso can be enjoyed by everyone and every day.
Try using a little in mashed potato instead of milk, or in creamy soups instead of cream. It is also perfect for party snack foods such as dips and salad dressings.
|Typical values||g per 100g|
|of which saturates:||0.4|
|of which sugars:||22|
|Free of Added Alcohol|
This sweet white miso is incredibly versatile. I use in soups, sauces, dips and add a little to my tomato base for pastas that delivers an incredible creamy sauce. Delicious and healthy - Thank you for your wonderful ethical products.
The taste is just great! I use it not only in cooking but straight to the bread as a paste. It combines taste and health. What more to say?
Very complex and yet light flavour, suitable for all kinds of dishes, even sweet baking.
I use this for marinating or adding a ´kick´ to sauces. Its smooth consistency also makes for a velvety looking miso soup. Very nice indeed.
I've only had the opportunity so far to use the Miso as a marinade for some black cod, and it was delightful. This was the first time I've cooked with specifically white miso before but it was a lovely smooth paste with a great flavour. I marinated Monkfish with honey and miso and it was delightful - well worth it.
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