Shiro miso pasta is a fermented soy paste used to make soups, sauces and condiments. The taste of the pasta is mild and slightly sweet. The product is pasteurised.
Light miso, unlike dark miso, is less salty, lighter in colour and contains more carbohydrates.
In Japan, miso is used on a daily basis, mainly in miso soup, but also in sauces, marinades and broths. Miso is rich in proteins, vitamins, minerals and enzymes. It is also very low in calories and fat.
For a long time, in many Japanese temples, a meal consisted of a rice bowl with vegetables and condiments and miso soup.
