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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When kept refrigerated in an airtight container, white miso paste can last for up to a year. Its high salt content acts as a natural preservative.
White miso (Shiro) is fermented for a shorter time with more rice, resulting in a milder, sweeter flavor. Red miso is fermented longer and has a much saltier, pungent taste.
Most white miso is made from rice and soy, making it gluten-free. However, some varieties use barley or rye, so always check the label for 'gluten-free' certification.
Yes, miso paste can be frozen. Because of its high salt and sugar content, it won't freeze rock solid, allowing you to scoop out what you need directly from the freezer.
Yellow miso is the closest substitute. If unavailable, a mixture of tahini and a splash of soy sauce can mimic the creamy, salty profile, though it lacks the fermented tang.
Look for miso that contains only organic soybeans, rice or barley, salt, and koji (the fermenting agent). Avoid brands with added MSG, corn syrup, or preservatives.
Yes, miso is very high in sodium. While it offers health benefits, it should be used sparingly, especially by those monitoring their salt intake.
It is excellent for light soups, salad dressings, glazes for fish (like black cod), and even in some desserts to provide a salty-sweet balance.
white miso paste is a versatile ingredient found in cuisines around the world. With 198 calories per 100g and 12.8 grams of protein, it's a nutritious addition to many dishes.
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