White miso

White miso is made from soybeans and rice. It ferments for a short time and at low temperatures compared to other major types of miso (brown, red). Its sweet and fruity flavor has made it the "default" miso outside of Japan. It is excellent in dressings and with raw vegetables, but also for making creamy sauces for fish and meats. Like all miso, it can also be used in Western cooking to add saltiness and depth to stews or vegetables. A must-have.