White Miso

White miso, also known as shiro miso, is a traditional Japanese seasoning paste made from fermented soybeans, rice, and salt. It undergoes a shorter fermentation period compared to other miso types, resulting in a lighter colour and a milder, slightly sweet flavour.

Manufacturers use white miso primarily for its distinct umami flavour and subtle sweetness, adding depth to a variety of dishes. It is commonly found in miso soups, marinades, dressings, glazes, and as a flavour enhancer in vegetable-based ready meals and savoury snacks.

White miso is not a regulated food additive in the UK and does not have an E-number. It is a fermented food product, and like other fermented foods, it contains probiotics which may contribute to gut health. Some research suggests potential benefits from fermented soy products, but more evidence is needed. The World Health Organization's International Agency for Research on Cancer (IARC) has classified processed meat as carcinogenic to humans, but has not classified miso or other fermented soy products in this way. Evidence on the health impacts of miso at typical consumption levels is mixed, with some studies suggesting benefits and others indicating potential concerns, particularly regarding sodium content.