SOYBEANS (33.00%), water, rice, salt, alcohol, coloring: E 101
Allergens: SOY.
May contain traces of: GLUTEN.
Average nutritional values per 100g:
Energy: 798 kJ / 190 kcal
Fat: 6.20 g
of which saturates: 1.00 g
Carbohydrate: 22.00 g
of which sugars: 11.00 g
Protein: 12.00 g
Salt: 12.20 g
Store in a cool place (below 14°C for optimal color), away from direct light. See expiry date on packaging. After opening, keep refrigerated.
Refrigerate after opening.
Dissolve one tablespoon in a little warm dashi before adding it to soup, so it dissolves completely, without lumps.
N° 111 · ASIAN PANTRY
Miso Shiro Paste
white · short fermentation · sweetish taste
White shiro miso paste, short fermentation, the mildest and sweetest of Japanese misos. Soybeans fermented with koji, pale yellow in color.
Perfect for those new to Japanese cuisine, mild and not too salty. A spoon melted into hot soup provides the deep umami flavor of an izakaya. It works just as well in dressings, marinades, or glazes.
Delivery in 1-2 working days, nationwide in Romania
Restaurant quality, ready in minutes
Secure payment with card, Apple Pay, or Google Pay
SOYBEANS (33.00%), water, rice, salt, alcohol, coloring: E 101
Allergens: SOY.
May contain traces of: GLUTEN.
Average nutritional values per 100g:
Energy: 798 kJ / 190 kcal
Fat: 6.20 g
of which saturates: 1.00 g
Carbohydrate: 22.00 g
of which sugars: 11.00 g
Protein: 12.00 g
Salt: 12.20 g
Store in a cool place (below 14°C for optimal color), away from direct light. See expiry date on packaging. After opening, keep refrigerated.
Refrigerate after opening.
Dissolve one tablespoon in a little warm dashi before adding it to soup, so it dissolves completely, without lumps.
10-minute miso soup
10-minute miso soup
In Japan miso soup is drunk daily, the way we eat our ciorbă. It is the simplest gateway to the miso paste in your pantry: warm, salty, rounded umami in 10 minutes. Shiro is the mild, sweet one, Aka the intense, aged one.
Notes
The golden rule: miso goes in at the end, heat off, never at a boil. The same paste works wonders as a salmon marinade or as miso butter for shrimp and corn.
Mild white miso
Authenticity
Why it's worth it
Miso shiro is a lightly fermented white soybean paste, the mild and slightly sweet variant in Japanese cuisine. It has a velvety texture and a delicate taste, less salty than red miso, perfect for those discovering miso. 1 kg pack, fermented, vegan, lasts for months in the refrigerator.
Culinary inspiration
How to enjoy
The golden rule: never boil miso, as it destroys probiotics and diminishes its flavor. Add it at the end, after turning off the heat. For a Japanese marinade, mix miso shiro with mirin and sake, then marinate black cod or salmon for 24 hours before cooking. For salad dressings, mix it with tahini, rice vinegar, and honey for a creamy sauce over broccoli or asparagus.
Food pairings
Serve them like this
◆ Miso soup with tofu and wakame seaweed
◆ Salmon marinated in miso
◆ Miso and tahini vinaigrette for salads
◆ Miso-glazed eggplant (dengaku)
◆ Hot sake or green tea
