Shiro miso is often used in Japanese cuisine. I really didn’t know miso before going to japan.
A common miso often described as sweet and mild. It's made with fewer soybeans and more white rice koji and ferments for between one and three months. It's good for lighter uses such as miso soup and dressings, or in a marinade.
This is my favorite because doesnt contain fish bonito, so its vegan.
I use for making many recipes
#miso #japanesefood
Aucun commentaire pour le moment.
