White miso, also called shiro miso or kome miso, is a fermented paste made from rice, barley, and soybeans. White miso originated from Kyoto and is the most commonly produced type of miso. White miso has a mild umami flavor with a mellow, nutty sweetness, and is the mildest of the many different kinds of miso.

Is white miso the same as miso paste?

What are the different types of miso? There is miso paste and there is miso soup paste or powder. The two types of miso you most often find on British supermarket shelves are white and red. White miso is made from soy beans with rice.

What is white miso for cooking?

Shiro (white) miso.

A common miso often described as sweet and mild. It's made with fewer soybeans and more white rice koji and ferments for between one and three months. It's good for lighter uses such as soups and dressings or in a marinade or glaze for fish and meat.