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Description
Marukome, White Miso Paste (Shiro Miso), 1kgThe mild, sweet miso that goes everywhere. Shiro miso is the pale, short fermented miso: lower in salt, naturally sweet and smooth, the most versatile paste in the kitchen. Marukome has brewed miso in Nagano since 1854, in the heart of Japan's largest miso region. This 1kg pack is the everyday white miso for soups, dressings and marinades. Cooking at volume? The same miso comes in a 20kg catering carton. Why Chefs Choose This Mild and sweet: short
The mild, sweet miso that goes everywhere.
Shiro miso is the pale, short-fermented miso: lower in salt, naturally sweet and smooth, the most versatile paste in the kitchen. Marukome has brewed miso in Nagano since 1854, in the heart of Japan's largest miso region. This 1kg pack is the everyday white miso for soups, dressings and marinades.
Cooking at volume? The same miso comes in a 20kg catering carton.
Why Chefs Choose This
- Mild and sweet: short fermentation gives a low-salt, naturally sweet paste that seasons without dominating.
- Most versatile: the default miso for soup, dressings, marinades and sauces.
- Delicate-friendly: light enough for fish, vegetables and Western-fusion work.
- Proven producer: Marukome has brewed miso in Nagano since 1854 for a reliable, repeatable result.
How to Use
- Miso soup: whisk into hot dashi off the heat for a mellow, everyday bowl.
- Saikyo-style marinade: blend with mirin and sake to cure black cod or chicken before grilling.
- Dressings: whisk with rice vinegar and oil for a sweet-savoury salad dressing.
- Beyond Japanese: stir into butter, mash or a beurre blanc for gentle umami.
What makes white miso sweet
Shiro miso (白味噌) means white miso, named for its pale colour. Miso (味噌) is a paste of soybeans and kōji, the rice culture that drives fermentation, worked with salt and aged. White miso is made with a higher proportion of rice kōji and fermented for a shorter time, which keeps the colour light and leaves more of the rice's natural sweetness in the paste, with a lower salt level than red miso. Marukome brews in Nagano, in the Shinshū region that lends its name to Japan's best-known miso. Because it is mild and a touch sweet, white miso is the one to reach for when you want miso's savoury depth without its salt taking over.
Learn more: What Is Miso?
What does white miso taste like?
White miso is mellow, smooth and gently sweet, with a soft umami rather than the salt-forward punch of a red miso. The sweetness comes from the rice kōji and the short ferment, giving a rounded, almost creamy savouriness that sits in the background of a dish. It dissolves easily and will not overwhelm delicate ingredients, which is why it suits light soups, fish and dressings. Use a slightly heavier hand than you would with red miso, as the salt and intensity are lower.
| Type | Shiro miso 白味噌 (white fermented soybean paste) |
| Brand | Marukome (brewing since 1854) |
| Origin | Nagano (Shinshū), Japan |
| Net Weight | 1kg |
| Best Used As | Miso soup, light dressings, marinades and sauces |
| Storage | Cool and dry; refrigerate once opened |
What is the difference between white miso and red miso?
White miso (shiro miso) is fermented for a shorter time with more rice kōji, so it stays pale, mild and slightly sweet with a lower salt level. Red miso (aka miso) is aged longer, darkening to a stronger, saltier, more savoury paste. White suits delicate dressings, light soups and fish; red carries braises, hearty soups and grilled glazes. Many kitchens keep both and blend them to dial in the strength a dish needs. We also stock Marukome red miso paste in the same 1kg format.
How much white miso should you use in miso soup?
Because white miso is milder and less salty than red, work to around 18 to 20 grams, a generous tablespoon, per 200ml bowl of dashi, and taste as you go. Whisk it into hot but not boiling dashi through a small sieve or miso muddler so it dissolves smoothly. Take the pan off direct heat once the miso is in, as boiling dulls the aroma and the gentle sweetness. For a step-by-step method, see our miso soup recipe.
How should I store miso paste after opening?
Keep it refrigerated once opened and press the surface smooth, or lay a sheet of greaseproof paper directly onto it, to limit contact with air. Miso is a preserved product and keeps for months when stored well. You may notice the surface darken slightly where it meets the air, which is normal oxidation rather than spoilage; stir it back through before use.
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