[Original Case Pack: 20 units] Another type of miso paste commonly used for various culinary applications is white miso (often called Saikyo Miso). White miso delivers a much lighter and slightly sweeter flavor than red miso, making it perfect for dishes such as soups, salad dressings, and various marinades. White miso is made with rice, soybeans, water, sea salt, and high-quality koji (Aspergillus Oryzae). It is also fermented for a shorter duration than red miso. The result is a miso that is rich, creamy, and savory-sweet. This white miso does not contain any sugar or food additives. White miso is also just as healthy as red miso, containing many vitamins and minerals, as well as protein and probiotics. There are thousands of recipes using white miso. Here are some popular examples: Salmon Saikyo Yaki (Miso-glazed Salmon) 1. Cut the salmon into preferred sizes. Remove bones if any. 2. In a Ziploc bag, mix all the seasonings and place the salmon cuts inside. Leave it in the fridge overnight. 3. Preheat the oven to 375F. Line the baking dish with foil. 4. Remove the salmon from the Ziploc bag and place them skin-side up on the baking sheet. Bake for 10-15 minutes until done. Miso Dipping Sauce 1. In a small pot, mix white miso, mirin, and sugar. Bring to boil over high heat, stirring occasionally. 2. Cook for 1 additional minute while boiling, and add egg yolk. Whisk immediately after adding yolk. Remove from heat. 3. Add vinegar, stir, and strain the mixture with a strainer. 4. Add karashi (Japanese mustard) and sesame oil to taste. Enjoy with vegetable sticks.