White miso
The mildest, sweetest, shortest-fermented miso. Pale in color with a gentle tang, unlike the funkier, saltier red or dark misos. The everyday default for miso soup and dressings when a recipe doesn't specify a color.
Used for
- miso soup
- dressings
- glazes
- marinades
In the kitchen
- Whisk into a small amount of warm liquid first to dissolve smoothly.
- Add off the boil. High heat kills its flavor and beneficial bacteria.
- Whisk into dressings and marinades.
Picking it at the store
- Refrigerate after opening. It keeps for months but slowly darkens and sharpens in flavor over time.
- Red or dark miso can substitute in a pinch but is noticeably saltier and stronger; start with less.
Related terms
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