Japanese White Miso
Default unit: pcs · Less common product
Description
Japanese white miso is a lightly fermented paste made from soybeans and rice, pale in color with a subtle salty‑umami flavor. It is used in soups, sauces, marinades, and dressings.
Nutrition
(per 100g)
Calories199
Protein12г
Fat6г
Carbs25г
Vitamins & minerals
Vitamin B2, B3, B6, vitamin K, copper, zinc, manganese
How to choose
Choose a smooth, creamy paste without spots, with a pleasant fermented aroma and no signs of mold.
How to store
After opening, keep refrigerated in an airtight jar; consume within 3–6 months.
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