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White miso, also known as shiro miso, is a paste made from fermented soy beans and rice or barley. It is typically fermented for at least six months and has a milder, sweeter flavor than red miso.

Miso paste, a staple in Japanese cuisine, is a versatile ingredient known for its umami-rich flavor. Made from fermented soybeans, it can enhance a variety of dishes beyond traditional soups.

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This traditional Japanese miso-glazed dish uses eggplant and tofu as the main in this recipe from The Everyday Vegan Cheat Sheet cookbook. You can also swap in daikon radish or konjac.

Miso soup is a traditional Japanese dish consisting of a miso paste combined with a dashi stock, and often comes with tofu, seaweed and green onions. It’s usually served with meals, as is the ...

1. To make the marinade, mix together the white miso paste, sake, garlic cloves, grated garlic and ginger, caster sugar and rice vinegar and place in a shallow non-metallic bowl. Add the fish and ...