Sweet White Miso

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Mitoku’s sweet white miso is a very delicious, creamy, and versatile Kyoto-style miso. Sweet white miso has a characteristic “white” color (which in fact is more like a creamy yellow) and a salt content as low as 5%. This makes it milder and sweeter than other white varieties, such as Shinshu white miso, which has a salt content around 12% and is yellowish-brown in color. Sweet white miso is also distinguished by its texture, which is creamier and smoother than other miso.

Sweet white miso is a delicate product, which is the result of a making process that requires time, care, and constant attention, with no scope for neglect. In particular, to achieve the beautiful color of sweet white miso, the maker needs to select ingredients carefully, polishing away the outer layer of rice and removing the skins of soybeans. Sweet white miso is fermented for a comparatively short period. The distinctive creamy color and complex taste of sweet white miso make it a beautiful addition to a wide variety of dishes.

Sweet white miso is an also excellent substitute for dairy products, such as milk, butter, or sour cream because of its creamy texture, color and taste. As a dairy alternative, it works well in many savory dishes, especially dips, creamy sauces, or even mashed potatoes. It also works superbly well in desserts and baking.

What is Koji?

Ask any miso maker and the answer will be the same: great miso cannot be made without great Koji. That’s how essential Koji is to the production of miso. But just what is Koji?

Salt and Miso

Salt is a vital part of the fermentation process; its addition to the miso mixture halts the propagation of the Aspergillus oryzae, while simultaneously creating an environment that allows healthy, probiotic bacteria to thrive and kick-starting the decomposition process, while keeping harmful bacteria at bay.

The Color of Miso

When miso is stored, it will gradually darken in color over time, but this does not affect the quality or safety of the miso.

Storing Miso

Before opening please store in a cool, dark, dry place. Once opened, packets should be resealed after use to avoid direct air contact and stored as per the instructions.

みそ汁While its extraordinary qualities have long been known in Japan, in recent years miso has come to be widely renowned internationally as a food that can be beneficial to well-being, thanks to its rich balance of enzymes, nutrients, and beneficial microorganisms.

Many claims have been made about miso’s healing powers, from aiding weak digestion to staving off radiation sickness and cancer, alleviating tobacco poisoning, improving over-acidity in the body, boosting libido, and helping to sooth intestinal infections. Today, modern medical science has begun to evaluate this nutritional powerhouse and its many healthful properties.

The reports and research listed below give an idea about miso beneficial aspects.

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Sweet white miso has a high percentage of rice Koji and a relatively low volume of salt, and is subject to a very short period of fermentation. As such, the taste of sweet white miso is determined by the quality of the ingredients and of the rice Koji. Making sweet white miso is a process requiring time, care, and constant attention, with no scope for neglect.

The first step in making sweet white miso is the careful selection of ingredients. Rice is polished and steamed, then inoculated with Aspergillus oryzae and left for two days to make rice Koji. This rice Koji is then mixed with steamed soybeans, water, and sea salt, creating the mixture that will be fermented. The secret to outstanding sweet white miso is to inspect the ingredients before beginning the making process, selecting only the finest rice and soybeans. The ingredients must then be prepped perfectly, so that they are in optimal condition for the Koji to work its magic.

Light, sweet miso are very versatile and particularly valuable as excellent dairy substitutes, notably for Western-style cooking. Certain general rules can be applied when cooking with these miso, as opposed to dark, salty ones. The light color, sweet taste, and creamy texture of sweet miso makes it ideal to use instead of milk, butter, and salt in creamed soups, and with tofu and lemon or rice vinegar in place of sour cream for dips and spreads.

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