Genusskoarl Organic Shiro Miso. Light miso made from Austrian organic broken rice and organic soy – mild, delicately sweet, 190 g in a jar.

Genusskoarl Organic Shiro Miso is a light miso paste made from water, organic broken rice from ÖsterReis near Gerasdorf, organic soybeans from the Weinviertel region, and non-iodized salt from Ebensee. It is fermented and bottled at the workshop in Wolkersdorf in the Weinviertel. 190 g, vegan, the mildest variety in the Genusskoarl miso range. No colorings, no added flavorings, no preservatives.

Organic Shiro Miso from Genusskoarl is a miso, a fermented seasoning paste based on a Japanese model. Its base is koji: grain on which a noble mold culture grows. The enzymes of this culture break down starch and protein into sugar and amino acids, creating sweetness and umami. For a Shiro Miso, literally "white miso," the koji is grown on rice. The high rice content makes the paste light, mild, and slightly sweet. For this, Genusskoarl uses broken rice from dry rice cultivation by ÖsterReis, ten kilometers from the workshop.

Taste

The Shiro Miso is cream-colored and tastes mild, with a fine sweetness and a gentle umami depth. The producer describes it as wonderfully savory with a fruity note. It adds saltiness, rounds out flavors, and allows the dish to retain its own character.

It is the mildest variety in the range. The Mugi Miso made from barley is stronger and malty, while the chickpea miso is nutty. Those expecting a dark, long-matured miso with a strong savory profile are better off choosing Mugi Miso; Shiro Miso is intended for light, delicate cuisine.

Use

The producer recommends Shiro Miso for light soups, dressings, and delicate sauces. It goes well in vegetable and wok dishes, meat marinades, and salad dressings, and it makes a mild miso butter for fish, corn, or bread. A classic miso soup can be prepared by adding a spoonful of paste to hot vegetable broth, along with spring onions and tofu.

For warm dishes, stir the miso into a little warm liquid first before adding it to the dish. This makes the sauce creamy without lumps. Add it only at the end so that the flavor of the fermentation is preserved. One teaspoon to one tablespoon is usually enough for two portions.

Note: Shiro Miso contains soy. Store the jar at room temperature while unopened; keep it in the refrigerator once opened.

Our tip: Whisk one teaspoon of Shiro Miso with two tablespoons of olive oil and one tablespoon of lemon juice. This creates a dressing for leafy salads or fennel that adds both saltiness and a fine sweetness.

Origin

The rice used for this grows near Gerasdorf, just outside Vienna. ÖsterReis by Gregor Neumeyer grows dry rice there, which is Austria's first organic rice project. During processing, broken rice remains—broken grains that would otherwise end up as animal feed. Genusskoarl uses this to make the koji for the Shiro Miso. The soybeans come from the organic farm Lust-Sauberer in the Weinviertel, the salt from the Saline Austria in Ebensee, and the water from Wolkersdorf.

Genusskoarl is a fermentation workshop in Wolkersdorf in the Weinviertel, Lower Austria, founded in 2016 in Vienna by Karl Severin Traugott. After the chickpea miso and the Mugi Miso, the Shiro Miso is the third miso from the workshop. After fermentation, it is pasteurized, which is why it keeps at room temperature when unopened and remains stable for many months. All raw materials come from Austrian organic farming, controlled by Austria Bio Garantie (AT-BIO-301).

For whom

Shiro Miso is for everyone who wants to get started with miso. It is mild and hides well in many things: dressings, soups, and butter. It fits well in kitchens where plenty of vegetables are served, and suits anyone who likes to trace ingredients back to the field.

For a stronger flavor, try Organic Mugi Miso made from pot barley; for soy-free options, try Organic Chickpea Miso. You can find all misos and seasonings on the Genusskoarl page, and further products in our category Seasoning and Refining. Shiro Miso is not suitable for those who are allergic to soy or who are looking for a raw miso with living cultures.

A light, mild miso made from Weinviertel broken rice and soy, fermented in Wolkersdorf – for dressings, light soups, and miso butter.