442/2013 - Homogeneous, non-grainy, soft paste with a spicy smell and a predominantly salty, spicy flavour (‘Shiro miso’). The product consists of (% by weight): — soya beans 43; — rice 43; — salt 12; — water 2. The paste is obtained by fermentation (Koji mould) of a mixture of steamed soya beans and steamed rice. Different flavours develop during the fermentation, and the product is used as an ingredient in traditional Japanese dishes. - The Trade Hub