| | |  | Sauces | Home » » » Eden Shiro Miso, Organic Rice & Soybean, 12.1-Ounce Packages (Pack of 3) | | | | | | | Description: | | Aged and fermented rice & soybeans. Certified organic. Eden's Certified Organic Miso is made from whole foods, a koji fermentation process, accumulated knowledge passed down through generation, and solely traditional techniques. Eden Organic Shiro Miso is | | | Features: | |
• Pack of three, 12.1-ounce packages (total of 36.3-ounces)
• Aged and fermented rice and soybeans
• Certified organic
| | | Product Details: | | | Product Weight:
| 36.3 Ounces | | Package Length:
| 9.4 inches | | Package Width:
| 6.5 inches | | Package Height:
| 2.3 inches | | Package Weight:
| 1.95 pounds | | Average Customer Rating:
|  based on 5 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 5 customer reviews )
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Most Helpful Customer Reviews
1 of 1 found the following review helpful:
Versatile and deliciousMar 31, 2012
By E.M.
I love this miso, it is so much more versatile than the darker misos, like Genmai or Mugi. I purchased it initially just for miso soup, and just the broth soup tastes great even without the addition of any vegetables or extras. However, I noticed that another reviewer for miso (perhaps this type, or another) stated that they used the paste as a base for soups, stews, etc. I have a favorite chicken and wild rice soup recipe that I love, but it always seemed to be missing something. Last night I made that recipe again, and when it was done, added 2 tablespoons of the miso to the soup; I've found what I've been missing! Sometimes when you buy soup at restaurants, it has that added taste (umami) that you can't quite place or replicate at home. This Shiro miso gave me that taste that I can't quite ever put my finger on! This stuff is excellent, I highly recommend it to anyone. Mild taste, great addition to other recipes.
1 of 1 found the following review helpful:
Nice, light miso (and gluten free)Feb 26, 2012
By A. Paul
Though I mostly prefer the stronger, funkier Genmai Miso (also GF) I like to have this one around for applications where the genmai is too assertive.
Tasting: straight-up this is a bright, sweet and nutty miso with just enough funk to add depth of flavor. The funk reminds me of cheddar toward the finish.
I like it in a simple veggie broth (though adding kombu to the broth would kick it up a notch), sometimes with fresh veggies a la phó, sometimes straight up, like a lot of simple soups the only limitation is imagination. Like so many fermented products a little miso just makes a body feel good.
1 of 1 found the following review helpful:
Super MisoSep 19, 2011
By Return to Earth
"Wellness v Pharma; natural building v concrete; homegrown v storebought; free energy v gas/coal; community v nuclear; love v war"
This paste not only tastes GREAT, but it also keeps for ever in the refrigerator. I have had one opened pack in there for six months and it's still good. Use it in macrobiotic cookery or just to add a nice flavor to grains. I ordered it in bulk and use it sparingly, it's so strong tasting. Adds a delicious sweetish honeyish taste to brown rice and fermented food is super good for our digestive system. Nice pack that has zip seal, plus inside pack.
ExcellentMar 18, 2011
By J. Smith
As said, make your own Dashi base and use this miso (and you can add other various things to your taste such as Wakame, Daikon, green onion, etc.)
I fear the cheap and non-organic instant or close to instand miso's have MSG or certain things that are usually made with MSG such as autolyzed yeast extract. This of course
adds flavor but it's not healthy. Best flavor is from properly prepared miso with a good Dashi and the freshest organic vegetables. Can add a little soy or tamari sauce for flavor too!
12 of 19 found the following review helpful:
Miso SoupNov 14, 2008
By J. Young
"sushi lover"
I have not purchased Miso from Eden yet, but Eden makes high quality products and I have never been disappointed. This is just to clear up the comment made about this making a 'flavorless' miso soup, because I believe it is user error, and not this product that was the culprit.
If you want Miso soup like you get in the restaurants, you have to make your own Dashi (a Japanese soup broth). Then you use this Dashi as the base of your miso soup instead of water and you will get a very flavorful soup. Making dashi is easy. All you have to do is bring Kombu (dried kelp) and bonito flakes to a boil, simmer lightly, then strain the flakes and kombu from the resulting broth.
Use this broth in place of water for your soup by following directions on the package and you will be good to go!
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