Our white miso is a sweet, yet savoury type of rice miso, made by fermenting rice and soybeans together for 6 months. It is most popular in the central parts of Honshu, Japan.

Simply add a tablespoon of white miso paste to your dessert recipe, whether that’s a loaf tin or baking tin, it’s very forgiving! Don't forget to 'thin' your miso before it goes into the batter, for a smooth lump-free bake.Our range of organic miso pastes have become the secret ingredient for the creative cook. An umami-rich product to have in the cupboard ready to enhance your everyday cooking in minutes! If you are new to miso, start with white miso and add a small amount of miso at a time and taste. You don't need much, the key is to enhance your base flavour without making your dish taste distinctly miso. As you get used to adding miso, experiment with red miso too for a deeper taste. Top Tip! Always thin the miso

When ready to cook, preheat the grill to medium and preheat the oven to 170°C/340°F/gas mark 3. Wipe off any excess miso clinging to the fish. Grill the fish, about 7.5 cm (3 in) from the grill, skin side up first, for 3 minutes, until you see bubbles and a little charring. It might seem unusual to add miso to sweet dishes, but if you like salted caramel then you are going to LOVE adding miso to your sweet treats.Want a deeper flavour to finish your dish? Whether it’s a lasagne, spaghetti bolognese or Sunday's gravy, miso will make it mighty! Rice miso is the most common type in Japan, making up more than 80% of the miso produced. It is made from rice, soybeans & a bacterial culture & then mashed. Salt is added and the mixture is left to ferment for 6-12 months. Broadly speaking a six-month rice miso is called “shiro miso” (white miso) and a twelve-month rice miso is called “aka miso” (red miso). White miso is milder in flavour, with gentle sweet & salty tones, while red miso has a much sharper tang with a far more pungent aftertaste. Barley Miso (Mugi Miso)