"White miso works great in desserts - it's milder [than other miso varieties] and adds a subtle saltiness. Pair it with sweet or tangy flavors, like sugar or lemon, to keep things balanced."
"A little goes a long way with this concentrated Japanese condiment. Two tablespoons of white miso per cup of flour in the recipe is generally a solid rule of thumb for adding flavor without overdoing it."
"If you've never worked with it before, white miso (aka shiro) is mildly sweet and slightly funky. It's wicked accessible, less bold than red or brown miso."
"The name Heilala has become synonymous with ethical sourcing, zero-waste production, and cold-pressing technique to extract maximum flavor from the vanilla beans."
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