White miso (shiro miso)

白味噌 / shiro miso

Flavor and role

A pale Japanese miso with a high proportion of rice koji and a short fermentation. Less salty and sweet, it blends gently into soups, dressings and glazes.

Typical dishes and uses

Miso soup, saikyo-yaki (miso-marinated grilled fish), miso dressing, miso butter pasta

Substitutes

1 tbsp white miso = 2 tsp doenjang + 1/2 tsp sugar (doenjang is saltier, so use less).

Storage

Refrigerate after opening; keeps 6 months to 1 year. It does not freeze solid, so it can be scooped straight from the freezer.

Main countries

Japan

Used in this book

Tofu & Wakame Miso SoupWhite Miso and Black Sesame Anzac BiscuitsMiso-sesame baba ganoushMiso-Kombu Vegan Mak-KimchiMiso Bolognese UdonWhite Miso Sesame Swirl BrowniesMiso Caramel Chocolate Chip CookiesJapanese-Style Tantanmen (Sesame-Miso Soy Milk Ramen)Miso Butter Elote with Aonori and KatsuobushiMiso-Butter Salmon Foil-YakiMiso French Onion UdonWasabi-Miso Guacamole with Sesame Gyoza ChipsMiso Tomato MinestroneIchiban Dashi Clam Miso SoupFrench Onion Miso SoupMiso-Dama: Instant Miso Soup BallsMohinga Ramen with Soy-Marinated EggJapanese Miso Butter Shiitake RisottoDashi Shabu-Shabu with Homemade Ponzu and Egg ZosuiSinigang Ramen with Seared Pork BellyWhite Miso Sticky Toffee Pudding with Miso ButterscotchTom Kha Coconut Miso Ramen

Updated 2026-10-10