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 a Kyoto-style miso which originated in Kyoto, which was the capital of Japan for more than a thousand years. During that time, Kyoto was a center of elegant Imperial and aristocratic culture, and it produced countless culinary and cultural treasures, including sweet white miso. With its generous use of Koji, then a valuable commodity, its sweetness and low salt level, as well as its delicate color and creamy texture, this miso was developed to appeal to the refined tastes of the aristocracy for whom Kyoto was home. Towards the latter half of Kyoto’s thousand-year period as Japan’s capital, the tea ceremony became increasingly popular throughout the country. Since sweet white miso had come to be used in the Buddhist cuisine served in the tea ceremony, its popularity among other classes increased then the miso established its home particularly in the west of Japan. Today, this unique traditional food is wonderfully used in a wide range of dishes including dressings, marinades and miso soups.
Organic Marukura Sweet White Miso
Organic Baba Sweet White Miso
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.
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.
To realize the full potential of sweet miso, explore its uses in salad dressings and sauces. Sweet miso and naturally brewed rice vinegar create a delicious tartness that is both refreshing and cooling. Known as su miso, this combination has a long history in Japanese cuisine. Blended with your choice of other ingredients such as oil, onion, dill or other herbs, rice syrup, tofu and tahini, sweet miso and rice vinegar complement each other perfectly in American style dressings, dips, and sauces.
Miso is a good choice when you are looking for a salting agent too. As a salting agent, miso supplies much more in terms of flavor and nutrition than plain salt without salt’s harshness. When substituting miso for salt, add approximately one level tablespoon of any sweet, light miso for one-quarter teaspoon salt.