light miso

Light (white) miso uses a higher proportion of white rice koji relative to soybeans, has lower salt content, is typically aged about three months, and is paler with a smooth texture and milder flavor compared with darker miso.

Light miso is made by fermenting soybeans with salt and rice koji. It is often produced using about 1.5–2 times as much white rice koji as cooked soybeans.

Light miso is milder and more mellow in taste and is used widely in cooking, for example in soups, salad dressings, dips, and marinades.

Typical ingredients listed are soybeans, salt, and rice koji—usually white rice koji in higher proportion relative to cooked soybeans.

The listings include larger tubs around 2.2 lb (1 kg) and smaller jar multipacks such as 5.2 oz jars sold in packs of six (about 31.2 oz total).

Listings describe light miso as paler with a smooth texture. One listing also highlights savory, creamy flavors, though creaminess is not claimed for every product.