This pale yellow, young miso is made from fermented soybeans and white rice. The taste is sweet and slightly mild, because the fermentation only takes two to six weeks. Despite the short fermentation period, you can still taste the umami. This shiro miso is delicious in snack processing and goes well with ginger and root vegetables.
White rice, water, SOY beans, sea salt, sweet potato syrup (sweet potato starch + barley malt), alcohol, koji ferment
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