White Miso Paste

White miso paste, or 'shiro miso', is a traditional Japanese seasoning made from fermented soybeans, rice, and salt. The rice component gives it a lighter colour and a milder, slightly sweeter flavour profile compared to other miso varieties. It is produced through a fermentation process involving koji mould (Aspergillus oryzae).

Manufacturers use white miso paste primarily for its rich, umami flavour and slightly salty taste, which can enhance savoury dishes. It acts as a flavour enhancer and is commonly found in soups, marinades, dressings, and sauces. Its mild profile makes it versatile for both traditional Japanese cuisine and modern fusion dishes.

White miso paste is not classified as a food additive in the UK and does not have an E-number. It is a fermented food product. Fermented foods can be a source of probiotics, which some research suggests may benefit gut health, though evidence is still developing. The NHS notes that a balanced diet is important for health. As with many fermented products, moderate consumption is generally advised.