Food · Fermented seasonings

Sweet White Miso (Kome Miso, Sweet)

米みそ甘みそ (Kome miso amamiso)

Also known as: Sweet Miso, White Miso (Saikyō-style), Saikyō Miso

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At a glance

Category	Food
Japanese labeling name	甘みそ
Common Japanese notations	米みそ甘みそ, 白みそ, 西京みそ
Origin	Fermented (rice koji + soybeans + salt; high koji ratio, low salt)
Typical functions	Sweet finishing miso, Glaze base for grilled fish (saikyō-yaki), Mild miso soup base
Regulatory status in Japan	Standardized under the JAS standard for miso (みその日本農林規格). The sweetest of the kome-miso category, with the highest koji ratio and the lowest salt level — typically around 5–7% salt vs. 11–13% for standard kome-miso.

Kome-miso amamiso (米みそ甘みそ) — sweet white rice miso — is the lightest and sweetest of the four major kome (rice) miso categories defined by the JAS standard. The sweetness comes from a high koji-to-soybean ratio (often 200% koji to soybean by weight) and low salt content, which together favor amino-acid breakdown of starches into sugars during fermentation. Saikyō miso (西京味噌), produced principally in Kyoto, is the best-known regional example. Saikyō miso is the canonical base for saikyō-yaki — fish glazed and grilled in sweet white miso.

Classification

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Product applications

Functions

Flavoring

Regulatory tags

Culinary ingredient

Origin

Common OEM product categories

Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.

Saikyō miso for marinades and glazes
Mild miso soup (kaiseki, kyoryōri tradition)
Specialty bottled retail SKU

Ingredient profile

Sweet white miso is brewed from steamed soybeans, rice koji (Aspergillus oryzae on steamed rice), and salt. The defining feature is the high koji ratio (typically 200% by weight relative to soybeans) and short fermentation period (often 5–20 days). Salt content is held low (~5–7%) to keep the product sweet and pale.

The fermentation is brief by miso standards because the high koji ratio rapidly converts starches to sugars and proteins to amino acids; longer fermentation would risk over-acidification and color development. The finished product is pale yellow to ivory, with a smooth texture and pronounced sweetness over a moderate umami base.

Saikyō miso (西京味噌) is the best-known regional category, produced principally in Kyoto. It is the traditional base for saikyō-yaki (saikyō-style grilled fish, where fish fillets are marinated in sweet miso for 1–3 days before grilling). Other regional sweet white misos include Fuchū miso (Hiroshima) and Sanuki miso (Kagawa).

OEM applications

Sweet white miso is the standard marinade base for saikyō-yaki — premium grilled fish (cod, butterfish, salmon, scallops) glazed with the miso for 24–72 hours before grilling. The high sugar content caramelizes during grilling to give the dish its signature appearance.

It is also used as a mild miso soup base in Kyoto and Kansai cooking, especially for the New Year's ozōni soup. The mild flavor pairs well with light dashi and root vegetables.

For OEM, sweet white miso is the base for saikyō-zuke marinade products (sold pre-portioned with fish), miso glazes for grilled-fish ready meals, and certain sweet sauce SKUs aimed at the export gourmet market.

Regulatory classification in Japan

Sweet white miso is one of the JAS-categorized varieties under the Japanese Agricultural Standard for miso (みその日本農林規格), which classifies miso by raw material (kome, mugi, mame, chōgō) and by salt level + color (amami / karami; light / red).

Saikyō miso is a traditional regional name; while it has Geographical Indication relevance in Kyoto context, the JAS classification governs compositional standards.

Allergens: soy must always be declared. Wheat is not used in standard kome-miso production but some chōgō (mixed) products may include wheat — verify per supplier.

Regulatory classification in other markets

EU	Imported as fermented soybean paste. Allergen labeling for soy required. Salt content lower than Western 'miso paste' baseline; nutrition facts should reflect the actual sodium level.
USA	Imported under FDA standard food procedures. Sold extensively in the US natural-foods and Japanese-import categories. Soy allergen labeling required.
China	Imported under GACC rules for fermented condiments.
Korea	Imported as fermented soybean paste. Korean fermented soybean paste (doenjang) exists separately and is not interchangeable with miso.

Market reference formulations

Example finished products will be added after verification of producer's koji ratio, fermentation period, and Saikyō / regional designation.

All brand names and product names referenced anywhere on this site are the property of their respective owners. Example entries are provided for informational purposes only and do not imply endorsement.

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FAQ for OEM buyers

Q. Is Saikyō miso the same as sweet white miso?

Saikyō miso is a regional brand of sweet white miso, originally produced in Kyoto (the old capital was called Saikyō). All Saikyō miso falls within the JAS amamiso (sweet miso) category, but not all sweet white miso is Saikyō miso — the term Saikyō miso is generally reserved for products from Kyoto producers, while equivalent products from other regions (Fuchū, Sanuki, etc.) carry their regional names.

Sources · Last reviewed: 2026-04-28

JAS standard for miso — amamiso classification and regional naming conventions

Q. How long can saikyō-yaki marinade be aged before grilling?

Standard saikyō-yaki marinade times are 24–72 hours, depending on the fish thickness and desired sweetness. Beyond 72 hours the high sugar content can over-cure the protein, producing a slightly mushy texture. Some kaiseki traditions extend marinade times for thicker fish cuts but generally not beyond five days.