White Miso (Saikyo Shiro Miso)

1 kg

• Special white miso paste can be used as an ingredient, marinade or glaze
• Less salty than the light miso for miso soup
• Brewed according to a 200 year old recipe by a traditional miso brewery in Kyoto

WHAT IS SAIKYO MISO

Saikyo Miso is a sweet and sour, mild miso paste with plenty of umami for boiling, marinating or glazing.

WHAT IS THE DIFFERENCE FROM BRIGHT MISO

Light miso and saikyo miso differ, for example, in the content of rice and soybeans and their salt content. Saikyo Miso has a higher proportion of rice: unlike conventional misos, the ratio of rice and soybeans is 2: 1. Accordingly, the proportion of koji is significantly higher, which is the reason for the sweetness of the miso. Due to a relatively short fermentation time and a small addition of salt, the light Saikyo Misos are also extremely mild.

WHERE IS SAIKYO MISO FROM

Saikyo Miso is a traditional white miso from Kyoto, Japan. It is brewed by the Saikyo Miso Co., Ltd. of the same name. for almost 200 years with a unique recipe. 

The photo shows the garden of Saikyo Miso Brewery.

HOW TO USE SAIKYO MISO

While the light shiro miso is typically used for miso soup or ramen, the Japanese use saikyo miso in particular to marinate and glaze white meat or fish.

The classic Japanese recipe "Miso marinated black cod" became famous worldwide through the Nobu restaurant.

The photo shows the marinating of fish with Saikyo Miso in preparation for grilling the fish.

WHAT IS MISO

Miso is a traditional Japanese paste made from fermented soybeans, rice, and barley. The taste is salty, sour and, depending on the variety, salty. And of course, every miso has a lot of umami. Depending on the manufacture and mix, the proportions of rice and grain vary, which results in different flavors and intensities. Miso is used, among other things, for the classic miso soup as well as for many other dishes in Japanese cuisine.

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