Organic White Miso

Organic White Miso
Organic White Miso
Organic White Miso Organic White Miso
301179 001
Net Weight:
3.7 oz
Select Size:

Organic White Miso Powder

With its gentle funk and bold umami punch, Organic White Miso Powder originated in Japan but has found its way into a wide range of cuisines and recipes. Also known as blond miso, sweet miso, mellow miso or shiro miso.


What is Organic White Miso Powder?


Organic White Miso Powder is made from shiro miso paste, a fermented mix of soybeans, salt, and koji. Koji is steamed rice that’s been seeded with Aspergillus oryzae, also known as koji-kin, a useful mold that is the fermenting agent behind an array of Asian products, like rice vinegar and sake. Once the ingredients are all ground or mashed together, they are placed in a large crock or non-reactive container, weighted down, and covered. The miso is then left alone to allow fermentation to occur; white miso requires about six months to ferment, while red miso can take up to three years.

To obtain powder, miso is sprayed on an inert maltodextrin carrier and freeze-dried to a fine, #20 mesh.


History of White Miso


There is a long and complex history behind miso, one of Japan’s definitive ingredients which, perhaps ironically, was not invented in Japan but rather, in China. While Japanese households were producing a grain or fish-based, miso-like sauce as far back as 10,000 BC, the precursor to modern Japanese miso was first mentioned in Chinese writings that date to the 3rd century AD. Miso was brought to Japan some time in the 700s AD, during Japan’s Nara Period, an era of city-oriented economic expansion. At the time, miso was referred to by its Chinese name, jiang, which was pronounced hishio in Japan. It did not receive its Japanese name until some time during the Heian period (794-1185 AD).

Miso was originally a luxury item, used to pay salaries or presented as gifts. At its initial introduction, soybeans were not grown in sufficient quantity that would permit miso to make it into the kitchens of the average household. During the Muromachi era (1336-1573 AD), soybean production expanded and miso became more readily available; this in turn paved the way for miso to become a standard ingredient in Japanese cooking.

The wave of Japanese immigration brought miso to the United States at the start of the 20th century. Immigrants founded the first US-based miso company, located in Sacramento, CA, in 1907; one year later, miso was being commercially manufactured in Hawaii. The next 12 years saw four more American miso companies open in California, all started by Japanese immigrants. They sold primarily to the Japanese-American communities until the 1960s, when the macrobiotic movement came to the US and there was an expanded interest in new flavors and fermented foods.


Where is Our Organic White Miso Powder From?




What Does Organic White Miso Powder Taste Like?


Organic White Miso Powder is a little umami bomb with a ton of flavor. At initial contact it delivers a salty burst, with a little bit of a savory fragrance that rises through the palate. As the miso mellows on the tongue it reveals an earthy, bean-y flavor, before it ends on a sweet and tangy note.


How to use Organic White Miso Powder


Organic White Miso Powder is a versatile and playful ingredient. If you’re interested in a classic miso recipe, use Organic White Miso Powder instead of red in some Miso Soup. Whisk it into vinaigrettes instead of salt; try it here with a Noodle and Jicama Salad or simply add to your favorite vinaigrette recipe. It’s wonderful tossed with greens like sautéed spinach or arugula. Blend with corn starch and Ginger Powder to use as a coating for tofu or chicken, and add to stir-fries. Toss over sliced eggplant and grill. Sprinkle over popcorn for a fantastic, savory movie-night snack.


What is a Good Substitute for Organic White Miso Powder?


Organic Red Miso Powder has a stronger flavor but is a perfectly acceptable substitute. Because the flavor is stronger, you may want to try a little less Red Miso Powder initially, and add more if the flavor seems lacking. Tamari Soy Sauce Powder is also an acceptable substitute, though it won’t have as much fermented flavor. Try using 1.25 teaspoons of Tamari Soy Sauce Powder for every 1 teaspoon of Organic White Miso Powder.


IngredientsSoybeans, salt, koji (rice, Aspergillus oryza), maltodextrin base
Also CalledBlond miso, sweet miso, mellow miso or shiro miso
Recommended UsesUse in vinaigrettes, soups, marinades, to coat mild proteins like tofu or chicken
Flavor ProfileStrong savory, salty, umami presence with a somewhat sweet finish
CuisineJapanese, Chinese, Asian
How To StoreAirtight container in a cool, dark place
Shelf Life1-2 Years
Country of OriginChina
Dietary PreferencesGluten Free, Organic, Non-GMO



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Nutrition Facts

Serving Size1 tsp

Amount Per Serving


% Daily Value*

Total Fat0g1%

Saturated Fat0g0%

Trans Fat0g

Polyunsaturated Fat0g

Monounsaturated Fat0g



Total Carbohydrate1.0g0%

Dietary Fiber0.0g0%

Total Sugars0.0g

Added Sugars0g0%

Sugar Alcohol0.0g


Vitamin D0mcg0%




*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. These values were calculated and therefore are approximate. For more accuracy, testing is advised.