White miso (shiro miso) is a fermented soybean paste that ferments for a shorter time, typically a few weeks to a couple of months, than red or dark miso, giving it a milder, sweeter flavor and paler color instead of the deeper, saltier, more pungent taste of longer-fermented miso.
Miso-making techniques are generally traced to China and were adopted and refined in Japan, where soybeans are combined with rice koji (a fermentation starter) and salt; the Chubu and Kansai regions, including Aichi and Shizuoka, are known for high-quality white miso.
White miso is used in miso soup, marinades, dressings, and sauces, and to season grilled meats and roasted vegetables. Its flavor is mild, sweet, and slightly salty with a creamy umami richness that pairs well with dashi, mirin, and soy sauce, and can help balance rich ingredients like butter, cream, and fatty meats; because it's more delicate than red or dark miso, it suits subtler pairings like seafood, chicken, and fresh produce.