White Rose Miso is the miso business from Keepwell Vinegar, and just like their liquid ferments, their miso is made of all Mid-Atlantic ingredients. White miso is generally a little younger, a little sweeter, and a little lower on salt than other types of miso, while still packing an umami punch. We use this white miso when making our winter seasonal Snow Miso Kimchi.
Contents: 9-ounce jar of miso
Producer: Keepwell Vinegar
Keepwell Vinegar is the creation of two pastry chefs, Sarah and Isaiah, who decided to use sugar in a different way. We met them back when we both worked at Union Market. Today, Sarah and Isaiah have a facility at the Farm at Sunnyside where they hone their craft of preserving regional fruits and grains to make vinegars and miso. It’s truly a Mid-Atlantic effort, as they source a wide variety of crops from responsible farmers in the area, utilizing “ugly” seconds that would otherwise go unsold and buying in bulk during seasonal gluts. Source farms include Three Springs Fruit Farm in Wenksville, PA; Chicano Sol Farm in Blain, PA; One Straw Farm in White Hall, MD; and Next Step Produce in Newburg, MD (plus a few more). Be sure to check out Keepwell’s Instagram for lots of recipes to use their vinegars and misos.
Storage and serving suggestions: Keep refrigerated. While miso is not perishable, strictly speaking, you’ll preserve the intended taste if your miso is kept in cold storage.
Miso is quite versatile. Make a quick broth for a traditional miso soup, use as a base for sushi bar-style miso vinaigrette, or get creative and use this anywhere you’d season with salt. Mix with butter and slather on grilled vegetables. It’s also very tasty in sweets, such as molasses cookies, blondies and butterscotch.Ingredients: water, organic soybeans, organic rice, salt, koji spore. Allergen: soy.