White miso
Mild, pale yellow miso made from soybeans with a high share of rice koji, briefly fermented, sweetish and low in salt.
White miso is sold chilled in Asian grocers, organic and health food shops, and increasingly in well-stocked supermarkets. It is often labelled shiro miso or light miso.
Substitute:
Yellow or light Shinshu miso comes closest but tastes somewhat stronger and saltier. With red or dark miso, use about half the amount and balance it with a pinch of sugar, though the dish turns noticeably more savoury and darker.