Shiro-Miso Kit – 3 kg


Shiro-Miso is made after a fermentation of 2 months and contains 5% salt.
The production of Shiro-Miso can be done all year round, but fermentation must be done in a room without large temperature differences.
When your Shiro-Miso fermentation is complete, you can keep it cool for 8 to 10 months.
Shiro-Miso spreads very easily and is used in all types of miso-based preparations, but is also excellent for marinades of fish and white meats, for salad and “misonnaise” sauces, or for miso soup with its broth “Dashi”.

Recipe for making shiro-miso.pdf



Ingredients: Rice Koji, Soy, Guérande Salt.
Our kits come with a recipe. Ingredients are packaged separately in vacuum bags and stored for 1 year in a dry place, protected from the light, for salt and soy, and cool for koji.

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