Name: shiro miso 200 g - organic
Brand: Mimiferments
Price: 12.90 EUR
Availability: InStock

shiro miso 200 g - organic

€12,90

shiro miso 200 g - organic

€12,90 €64,50/kg

incl. taxes. Shipping costs are calculated at checkout

"Best German Miso" – FAZ Sonntagszeitung with Tim Raue (2019)
Fruity, mild aroma, our bestseller
Matured for 2 months in custom-made ash wood barrels
Kyoto-style recipe with plenty of rice koji for a light colour and elegant sweetness
Versatile: from classic miso soup to vinaigrette

What makes our shiro miso special

naturally fermented, live, gluten-free, vegan, handmade in Berlin

Our organic Shiro miso was named Best German Miso in the 2019 comparison test conducted by the Frankfurter Allgemeine Sonntagszeitung with Michelin-starred chef Tim Raue. Shiro means white in Japanese, which is why it is also called white miso paste. During its maturation in ash wood barrels, which were specially made for us, our Shiro miso paste develops a unique fruity-sweet aroma. Light notes of apricot and hints of Parmigiano Reggiano accompany the mild taste. The key ingredient for the special properties of Shiro Miso is the abundance of white rice fermented with koji. Compared to other miso pastes, such as Genmai Miso, we keep the fermentation time of Shiro Miso short at two months. This allows it to retain its light color and subtle taste.

How to use our shiro miso

Shiro Miso plays an important role in the cuisine of south-western Japan. Traditionally, it is an essential ingredient in miso soup. Its sweet, mild taste brings out the flavour of other ingredients particularly well. As a marinade, it gently enhances the flavour of white fish and light meats. Shiro Miso is very versatile: try it with melted butter on lightly cooked vegetables such as asparagus, leek or cauliflower. In white sauces, you can use it instead of salt to give the sauce more body and umami.

You’ll find a simple and delicious recipe that is easy to make at home here!

If you prefer something slightly stronger, we recommend our Ama Miso paste.

The story behind our shiro miso

Shiro miso has its roots in the ancient imperial city of Kyoto, where it originated around 1000 years ago. Unlike dark miso, which is strong and salty, traditional shiro miso was influenced by the preferences of the aristocracy. It is clearly different from the intense, salty soybean pastes. Due to the high proportion of rice koji, it was originally considered a luxury item in dynastic culture, as rice was extremely valuable at the time. Shiro miso still plays an indispensable role in Kyoto's New Year's soup today.

Ingredients

Soybeans* (Erding), rice* 41% (Piedmont), sea salt (Algave), water, A. oryzae *from certified organic farming DE-ÖKO-070 (organic inspection body)

You can find out more about our raw materials here.

Shelf life

Our Shiro Miso has a best-before date of nine months from the date of filling.
Please note, however, that we cannot guarantee that the product is filled immediately before dispatch. As we do not fill every product fresh every day, the remaining shelf life on arrival may be considerably shorter.

Nevertheless, our products are usually edible well beyond the stated date, so please don't throw it away too quickly. The best-before date refers not only to edibility, but also to sensory qualities such as colour, texture and flavour. Over time, our products usually become somewhat more intense in aroma and darker in colour.

To best preserve the light colour and mild aroma of our Shiro Miso, we recommend storing it in the fridge. Refrigeration also prevents pressure from building up in the jar.