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.

Shiro miso plays an important role in south-western Japanese cuisine. Traditionally, it is an indispensable ingredient in miso soup. Its sweet and mild flavor enhances the taste of other ingredients particularly well. As a marinade, it gently enhances the taste of white fish and white meat. You can use Shiro in a variety of ways, for example with melted butter for 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.

If you like it slightly stronger, we recommend our Ama Miso paste.

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.

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.

Our Shiro Miso has a best-before date of nine months from bottling, but generally has a much longer shelf life. Over time, it can darken and develop a more intense flavor, especially when stored at room temperature. To best preserve its light color and mild aroma, we recommend storing our Shiro Miso in the refrigerator.