Jorinji White Miso
Jorinji White Miso is light, mild, less umami, and slightly sweeter than the red miso. Its fermentation takes over six months to complete! Miso paste shows ...
Jorinji White Miso is light, mild, less umami, and slightly sweeter than the red miso. Its fermentation takes over six months to complete!
Miso paste shows up in so many Japanese recipes. Most everyone now knows about miso soup, which starts with miso paste with dashi broth. Miso can also be used in sauces, marinades, and dressings to bring nutty, savory umami into your cooking. Typically you'd utilize the light and simple flavor of white miso in the hot days of summer. Then, when the weather cools and calls for heartier cooking, red miso typically gets used.
Jorinji Miso is fermented in Portland using only non-GMO soybeans, sea salt, and hand-made raw Koji. Their recipe dates back over 1300 years. Soy Beam, makers of Jorinji Miso, know that Portland is an ideal climate for miso fermentation. The average moisture and temperature here contribute wonderfully to the miso that they produce.
Soy Beam is an awesome small company that brings traditional, high-standards Japanese craftsmanship to Portland. We are very proud to carry their products and hope to spread the word about the amazing work they do.
*Keep refrigerated
#supportjapaneseowned
Vegan & gluten-free. Contains soy.