This is a white type of miso paste. which is the most widely manufactured one in Japan. It has a light, milder, less saltier taste than red and it may be used for different Japanese dishes – starting from miso soups and ending with marinated fishes and sauces. It is said to have many health benefits as it includes very little fat and cholesterol.
Hikari Miso, founded in Nagano in 1936, was the first in the miso industry to introduce organic and all natural miso.