White Miso Paste Water

White miso paste is a fermented soybean paste, a staple in Japanese cuisine. It is made by fermenting soybeans with salt and a mold called koji (Aspergillus oryzae), along with rice or barley. The white variety uses more rice koji and ferments for a shorter time, resulting in a milder, sweeter flavor and lighter color compared to red miso.

Manufacturers use white miso paste primarily for its savory, umami flavor and slightly sweet taste. It adds depth and complexity to dressings, marinades, sauces, and soups. It is commonly found in Asian-inspired salads, marinades for meats and vegetables, and dipping sauces.

White miso paste is generally recognized as safe (GRAS) by the FDA for use as a food ingredient. It is a fermented food and a source of probiotics, which may support gut health. Regulatory bodies like EFSA have evaluated fermented soybean products. While generally considered healthy in moderation as part of a balanced diet, its sodium content should be considered.