Miso
Miso is a fermented paste of soybeans, grains, sea salt and koji culture – the Japanese staple behind deep, savoury umami. Ours is made by traditional slow fermentation, with no synthetic preservatives or quick-ferment chemicals. Many are unpasteurised and ‘live', retaining the natural bacteria that support a healthy gut, along with plant protein, B vitamins, zinc and manganese.
Whole Food Earth Club
Присъединете се към Club
Безплатно присъединяване — отключете по-ниски членски цени при всяка поръчка.
Присъединете се безплатно0 продукта
Няма намерени продукти
Miso
Which miso?
White miso (shiro): short fermentation – sweet, mild and delicate. For salad dressings, creamy vegan pasta sauces and glazes for roasted aubergine.
Red & brown miso (aka/genmai): long fermentation – robust, salty and earthy. For hearty stews, ramen broths and dark marinades.
One golden rule: never boil it
Boiling kills the live cultures and dulls the flavour – always stir miso in at the end of cooking. Whisk it into hot water with ginger and spring onion for instant soup, blend white miso with maple syrup and sesame oil for a sticky glaze, whisk it into apple cider vinegar for a savoury dressing, or use a spoonful for the ‘cheesy' tang in vegan mac and cheese.
Save more with WFE Club
Club members pay lower prices across the range and get free delivery on mainland UK orders over £50. It's free to join, so the savings start on your first order. Join the Club.
Miso FAQs
What is miso? It's a fermented paste, usually of soybeans plus a grain like rice or barley, salt and koji culture. The slow fermentation gives it a deep, savoury umami flavour that's used across soups, dressings, glazes and marinades.
What's the difference between white and red miso? White (shiro) miso is fermented for a shorter time, so it's sweeter and milder. Red and brown miso ferment longer, so they're saltier, earthier and more robust. White suits dressings and light dishes, red suits hearty stews and broths.
Why shouldn't I boil miso? Boiling kills the live cultures and flattens the flavour. Stir it in at the very end of cooking, off a rolling boil, to keep both.
Is miso gluten-free? Some are and some aren't. Barley (mugi) miso contains gluten, while rice and chickpea misos are usually gluten-free. Check the individual product page if you're avoiding gluten.
How does WFE Club save me money? Club members get lower prices across the range plus free delivery on mainland UK orders over £50. It's free to join and the member price shows at checkout. You can join the Club here.
Do you deliver across the UK? Yes, we deliver UK-wide, with free standard delivery on mainland UK orders over £35. Delivery options and any extra charges for remote areas are shown at checkout.