White miso

[Anonymous]

I have a recipe that calls for “white miso”…where do I find it in the grocery store and can I find it at Whole Foods/TJ’s/Giant? Thank you!

[Anonymous]

Yes at Whole Foods now (sold by kimchi and eggs in my Bethesda store) sometimes find it at Trader Joe’s in a pouch.

[Anonymous]

At Whole Foods, then normally have some in the non-refrigerated Asian section and some in the refrigerated section where the vegan ingredients are placed.

[Anonymous]

Trader Joe’s has it! please share recipe. I just bought it but don’t have a good recipe to use it for.

[Anonymous]

You can get this at any Asian grocery store - HMart, Maruichi, Lotte, etc.

[Anonymous]

This is a lovely take on cacio e pepe with white miso: https://cooking.nytimes.com/recipes/1020979-five-ingredient-creamy-miso-pasta?smid=ck-recipe-iOS-share

A major crowd pleaser at my house. Throw in a bag of spinach to pretend it’s healthy!

[Anonymous]

OP here, thanks everyone! I actually have 2 recipes I’m going to try this week that call for white miso, both are from New York Times so there may be a paywall:

https://cooking.nytimes.com/recipes/1023863-miso-honey-chicken-and-asparagus?smid=ck-recipe-iOS-share

https://cooking.nytimes.com/recipes/1020045-coconut-miso-salmon-curry?smid=ck-recipe-iOS-share

[Anonymous]

Hmart and Lotte have TONS.

[Anonymous]

Go to an Asian grocery store. It will be half the price of WF for twice the amount.

[Anonymous]

If you cannot find white miso, look for light, mild, or shiro miso. Miso darkens as it ferments, so darker miso has a less sweet and more intense taste.

[Anonymous]

Do this recipe!!!! It’s better than the honey-miso chicken above. (And I order my miso from Amazon because I can’t get it at Safeway)
https://cooking.nytimes.com/recipes/1017699-miso-chicken

[Anonymous]

Harris Teeter has white miso. I love it on top of salmon (mixed with tamari, rice vinegar) and I love Clare Saffitz’s miso buttermilk biscuits recipe with it.

[Anonymous]

My local Giant has it in the Asian section.

[Anonymous]

Anonymous wrote:OP here, thanks everyone! I actually have 2 recipes I’m going to try this week that call for white miso, both are from New York Times so there may be a paywall:

https://cooking.nytimes.com/recipes/1023863-miso-honey-chicken-and-asparagus?smid=ck-recipe-iOS-share

https://cooking.nytimes.com/recipes/1020045-coconut-miso-salmon-curry?smid=ck-recipe-iOS-share

I made the salmon recipe and liked it. Not a home run but a good change.

[Anonymous]

I'm glad you posted these recipes because I have white miso I got at Mom's store that I need a use for. I almost always use red instead because I find the white miso too sweet in miso soup.