White miso is the most widely produced type of miso. It can range in color from white to slightly yellowish, depending on the fermentation process, the ingredients used, and the duration of the aging period. For example, white miso is made using fewer soybeans than other types, and it requires a shorter fermentation time. Because of its light color, white miso tends to be the most mellow and the sweetest of the miso varieties.
White miso is classified as rice miso (kome miso). The base ingredients for rice miso are filtered water, rice, soybeans, and salt. Both white miso and red miso are considered to be rice miso and are very popular in stores in the United States. Although they are created using the same ingredients, red and white miso end up with very different flavors and appearances because of their aging periods. While red miso is hearty, rich, and great for bringing flavor out of dishes, white miso is smoother, sweeter, and lighter in taste.
White miso can be used in a wide range of recipes. Because of its silky texture and smooth flavor characteristics, white miso is often used to make flavorful sauces, marinades, and desserts. It’s considered to have the perfect balance of sweetness, saltiness, and umami—making it especially popular for dessert recipes.
We offer a wide variety of products for at-home or wholesale use. View some of our white miso products below.