White miso, also known as "shiro miso" in Japanese, is a fermented miso paste that is milder and lighter in flavor than other types of miso. It is made from fermented soybeans with a small amount of salt and a short fermentation period, which gives it a sweeter and less salty taste than other types of miso.

White miso is often used in Japanese cuisine to add flavor to soups, sauces, marinades, dressings, and vegetable dishes. It is also used to marinate meat or fish and to make sushi sauces. Its mild and light flavor makes it a versatile ingredient that can be used in a variety of dishes.