White miso, also known as shiro miso or kome miso, is a type of fermented soybean paste that is used in Japanese cuisine as a base for soups, ramen stock, glazes, marinades, sauces, and any dish that needs a boost of savory umami. It is made from soybeans that have been fermented with a high proportion of rice koji, which gives it a sweet, mild flavor and a light, delicate color that can range from white to pale beige. White miso is fermented for a shorter period of time than red miso, which makes it lighter and slightly sweeter. It is low in sodium because of the high amount of rice used to ferment it. White miso is versatile and can be used in condiments like mayo or salad dressings, or in light sauces. It is also great for marinades, roasted vegetables, or a white fish like cod. Additionally, it can be used in baking because of its mild flavor profile and low salt content.