White Miso

White miso is a key ingredient in Japanese cuisine. Nishikidôri offers traditional and authentic white miso, carefully selected from renowned Japanese producers, some of whom have been crafting miso for over 100 years. Usually used for sweet style miso soup and zoni, and as an ingredient for dengaku miso or vinegar miso.

The origins of white miso paste (Shiro-Miso)

White miso originated in Kyoto, Japan's ancient imperial capital from the Heian to Edo periods (8th–17th centuries). During this time, court nobles ("kuge") cultivated high-quality rice and modified traditional miso, known for its high salt content, by incorporating more rice. This process gave rise to a sweeter, less salty miso, celebrated for its refinement.

This sweetness was particularly valuable in an era when sugar was scarce. Seen as a sophisticated ingredient, white miso paste was used in imperial court rituals and incorporated into symbolic dishes such as Zoni soup or kashiwa-mochi. Over the centuries, it evolved into a prized condiment, regarded more as a natural sweetener than a simple preservative.

When the capital moved to Tokyo at the beginning of the Meiji era, nobles nostalgic for Kyoto’s sweet miso began calling it “Saikyo-Miso” (the miso of the Western Capital). Today, while it is generally referred to as “shiro-miso”, Kyoto locals continue to use this historic name.

In Japanese culture, where festive meals (“hare”) are distinguished from ordinary meals (“ke”), Kyoto’s white miso became a key ingredient in traditional dishes served during celebrations.

The delicious white miso from Kantoya

To celebrate its 150th anniversary, KANTOYA has recreated a handcrafted version of white miso paste, faithful to ancestral recipes. This small-batch white miso highlights the characteristic sweetness of traditional miso, enhanced by the aroma of kôji. This flavor, difficult to replicate with modern techniques, reflects the culinary heritage of a bygone era.

KANTOYA also offers a contemporary version, crafted with advanced fermentation techniques. This variant features a pronounced initial sweetness, followed by a lingering miso flavor and a slightly floral aftertaste reminiscent of chestnut blossoms.

In comparison, traditional white miso is subtler, with prolonged sweetness and a perfect balance between sweet and salty flavors.

Where to find white miso

Purchase traditional white miso from Nishikidôri: available online or at our Parisian boutique.