Shiro Miso

Shiro Miso develops its characteristic taste after a short maturing period of 2-3 months. This is due to the large number of enzymes in the koji, the proportion of which is particularly high in Shiro Miso. The natural decomposition of the carbohydrates and proteins contained in the rice and soy creates unique aromas during the maturing process that are reminiscent of tropical fruit or young Parmigiano Reggiano.

The low salt content, light color and mild taste make Shiro Miso a particularly versatile seasoning for any cuisine. The gentle and full flavors enrich both salty and sweet dishes. 

Vegan, unpasteurized, gluten-free.

Our products are carefully made from high-quality organic raw materials in accordance with Bio Suisse guidelines. In addition to the unique flavors, the gentle processing and fermentation processes also create valuable probiotic properties that make koji, miso & co. easily digestible.

As a base for soups, to round off sauces, dips and stews, for marinating vegetables, fish and meat or as a salty note in sweet dishes. Shiro Miso is perfect for seasoning and rounding out the flavors of almost any dish!

Find out more under RECIPES

Note: This product is unpasteurized – and that’s exactly what makes it so good and special!
As a result, its color, texture, and flavor may change over time. This is completely normal and safe to consume. To prevent the packaging from swelling, the product should be stored at 4–8 °C.

The origins of Shiro Miso lie in Kyoto, the ancient imperial city of Japan, and go back more than 1000 years. At that time, a very high proportion of salt was added to the miso varieties to ensure the longest possible shelf life, which in turn led to very intense flavors.

At that time, there was no sugar in Japan and sweet foods such as fruit were extremely rare and valuable. Rice was also largely reserved for the upper classes at this time.

Accordingly, there was great interest in the imperial family when a surprisingly sweet taste was discovered after only a short maturing period due to the increased addition of rice koji and the reduction of the salt content in miso production. This discovery gave rise to shiro miso, which is still used today as a sweet condiment in ceremonies.

With the relocation of the capital from Kyoto to Tokyo, Shiro Miso also found its way there, where it has since been known as Saikyo Miso (translated: western capital miso).

Rice*(IT), SOYBEANS*(CH),Alpine Salt(CH),Water,Alcohol* 1.5% Vol.(CH),Aspergillus oryzae

*All agricultural ingredients come from organic farming.

Certification CH-BIO-038