Flavoma Shiro Miso Fermented Light Soybean Paste, 200g [ White Soybean Paste | Preservative-Free | Japanese Style | Perfect ingredient for Korean, Japanese, Chinese & Pan Asian dishes ]

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Price: ₹400 - ₹279.00
(as of Aug 19, 2026 18:50:01 UTC – Details)

Product Description

About This Item

AUTHENTIC JAPANESE INGREDIENT: Light-coloured fermented soybean paste perfect for traditional Japanese cuisine and modern fusion dishesVERSATILE USAGE: Ideal for making miso soup, marinades, dressings, and adding umami flavour to various dishesCONVENIENT PACKAGING: 200g of miso paste in a resealable container for maintaining freshness after openingMILD FLAVOUR PROFILE: Light and mellow taste characteristic of Shiro (white) miso, less intense than darker miso varietiesSTORAGE INFORMATION: Keep refrigerated after opening to maintain quality and flavour for extended periodsFermentation Time: Usually fermented for 2 to 8 weeks, making it the least aged among miso types. This short time prevents the deep, earthy flavors of darker miso from developing.Koji Culture: Essential for fermentation, the Aspergillus oryzae mold breaks down starches into sugars and proteins into amino acids, creating miso’s umami and sweetness.

Product Dimensions ‏ : ‎ 12 x 8 x 4 cm; 200 g
Manufacturer ‏ : ‎ Flavoma
ASIN ‏ : ‎ B0FBK85JLQ
Country of Origin ‏ : ‎ China
Manufacturer ‏ : ‎ Flavoma
Packer ‏ : ‎ Flavoma Food Products
Importer ‏ : ‎ flavoma
Item Weight ‏ : ‎ 200 g
Item Dimensions LxWxH ‏ : ‎ 12 x 8 x 4 Centimeters
Net Quantity ‏ : ‎ 200.0 Grams
Generic Name ‏ : ‎ Fermented Soybean Paste
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AUTHENTIC JAPANESE INGREDIENT: Light-coloured fermented soybean paste perfect for traditional Japanese cuisine and modern fusion dishes
VERSATILE USAGE: Ideal for making miso soup, marinades, dressings, and adding umami flavour to various dishes
CONVENIENT PACKAGING: 200g of miso paste in a resealable container for maintaining freshness after opening
MILD FLAVOUR PROFILE: Light and mellow taste characteristic of Shiro (white) miso, less intense than darker miso varieties
STORAGE INFORMATION: Keep refrigerated after opening to maintain quality and flavour for extended periods
Fermentation Time: Usually fermented for 2 to 8 weeks, making it the least aged among miso types. This short time prevents the deep, earthy flavors of darker miso from developing.
Koji Culture: Essential for fermentation, the Aspergillus oryzae mold breaks down starches into sugars and proteins into amino acids, creating miso’s umami and sweetness.
Traditional Use:- Used in New Year’s soups (ozoni) and vegetable side dishes in Kyoto cuisine. Preferred in Buddhist temple cuisine (shojin ryori) for its subtle flavor that doesn’t overpower plant-based ingredients.
Miso is a living product (if raw): It can continue to ferment slowly in the fridge, leading to subtle changes in flavor or color (which is normal).
Avoid boiling: Never boil miso directly — add it after removing your pot from heat or dissolve it in a ladle with hot broth and return it gently.