Organic white miso paste made from fermented soybeans and rice. Mild, slightly sweet, and rich in umami — a versatile staple for everyday Japanese cooking.
Best ways to use : • Stir into miso soup with tofu and seaweed • Blend into salad dressings or sauces • Use in marinades for fish, chicken, or vegetables • Add to stir-fries and roasted veggies for extra depth
