Shiro miso is made from soybeans that have been fermented with a large percentage of rice resulting a sweet fruity taste and very smooth texture.
Shiro Miso is slightly less salty and less robust in flavour than red Miso. The fermentation period of Shiro Miso is shorter than for red Misos. The actual resulting colour can range from white to light beige.
Shiro is the most popular miso variety amongst young Japanese. It is excellent for making traditional Japanese miso soup, especially when mixed with some kome miso.
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