Urban Platter Shiro Miso Paste | 10.58 Oz (300g) | Japanese White Miso | Fermented Soybean | Mild, Sweet & Umami Flavor | Perfect for Soups, Ramen, Marinades, Salad Dressings & Sauces

Taste great

As other customers have said, this stuff is NOT white Miso — it the color of fudge, a deep brown. Moreover, when I opened the jar, although it was sealed the contents were dried out and filled only about 2/3 of the jar. I tasted a tiny bit of it and found it to be bitter and quite salty. I don't know what this stuff is, but it's NOT Japanese white Miso. It is from India, so maybe that's the way they like it.

Deep overly spicy. Shiro should be mild. Dont mind spicy, eat Korean food regularly. This is too spicy, not edible.

Taste great, good flavor arrived timely, and was sealed.

This is not white miso and tasted disgusting. 1 star is being generous

Arrived already much darker in color before even opening

Miso made in India? No thanks. 'Nuff said

Apart from the jar being sticky and scratched, the most concerning was that the expiration date is only 3 and a half weeks away.

Love it! My first shiro miso though, so I don't have a lot to compare. But I have had shiro miso soups in restaurants and I find this tasting just as good if not better. It is also fantastic for glucose spike control, especially if you're going to have some carb or sweets, a bowl of miso soup and kimchi goes a long way to relatively flatten the spike curve.

I don't know how to describe the taste of it. I can't think of anything to compare it with. For Indians, our pallette is quite different so it can taste weird but not unpleasant. I make seaweed soup with miso. Its a very simple recipe. Cook diced vegetables (whatever is available depending on the season, I add potatoes, carrots and cabbage) and at last, add a tbsp of miso paste, rehydrated seaweed, salt, and a bit of soy sauce. Also, I can't comment whether this is authentic or not because I never had authentic miso. But this looks good quality.

Very good miso paste compared to others that I had tried earlier. One needs to add right amount of the paste and allow it to boil. Adding few veggies like stir fried zucchini, or bok choy every time adds to the taste.

Love this miso

FYI: My email and the supplier's reply: Hello, I have just received a 300g pot of Urban platter SHIRO MISO, but it is not shiro miso but hacho/mugi miso. Too late, I have read quite a few less than 5-star reviews stating similar. It would be better if you labelled the product with its true name so as not to mislead customers. ... Urban Platter's reply: "Hello, Thank you for writing in and for sharing your concern. We understand why this could be confusing, and we appreciate you taking the time to flag it. To clarify, this is indeed Shiro Miso. Miso is a living, fermented product, and its colour naturally deepens over time as fermentation continues. Factors like age, storage conditions, and exposure to light can cause Shiro Miso (which is lighter when freshly made) to gradually darken, sometimes making it resemble darker varieties such as mugi or hatcho miso in appearance. This change is completely natural and does not indicate that the product is a different type or incorrect. That said, we truly value feedback like yours. At Urban Platter, transparency is very important to us, and we will certainly take your suggestion on clearer communication into consideration to avoid any future confusion for customers. If the product does not meet your expectations or you’re uncomfortable using it, please let us know — we’ll be more than happy to assist you with a resolution." My response: This can't be a valid justification since it was only put in the pot six weeks ago! I'll keep it and eat it but seek another supplier for Shiro miso.