Legendary versatile umami

Miso paste is a staple Japanese cooking ingredient made by fermenting soy beans, and sometimes barley and/or rice, with koji (an edible fungus that grows on rice and is also known as 'rice malt' or 'rice mould'). If you are looking to explore the wonderful world of Japanese flavours miso is probably the best to start with.

Also known as "sweet" or "mellow" miso, white (shiro) miso is fermented for a shorter time and lower in salt than darker varieties. It has a milder, more delicate flavor and is easily adaptable.

Miso is rich in essential minerals and a is loaded with various B vitamins, vitamins E, K, choline, linoleic acid, lecithin, dietary fiber and folic acid. As a fermented food, miso provides the gut with probiotics and beneficial bacteria that help us to stay healthy, vibrant and happy.

Shinjyo Shiro miso paste is used for a variety of dishes. It goes with dressings, soups, vegetable dishes and light marinades. The taste of light miso paste is mild to slightly sweet. Thanks to its lower salt content compared to the dark miso paste, it is an easy to portion spice. The paste gives food of all kinds "Umami" - the special something of Japanese cuisine.

Shinjyo makes the in-house miso paste according to the traditional recipe. In addition to the production of the paste, Shinjyo has also developed other fermented products that reflect the range of Japanese food culture. In addition to the use of high-quality raw materials, Shinjyo also pays attention to the environment. Waste products are reused as fertiliser and the waste water is cleaned before disposal.

Ingredients: rice (41%), water, soya beans (20%), salt, glucose-fructose syrup, alcohol, dye: riboflavine (E101))

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