White miso is one flavor category of miso that has a short fermenting time and a sweet, mild flavor. White miso is typically produced using a larger percentage of rice than other misos and is favored for using in mayonnaise and salad dressings.
Miso is a traditional Japanese seasoning paste made by combining fermented soybeans with different mixes of rice, wheat, barley and other ingredients, depending on the miso being produced. Miso varies in texture, taste and appearance depending on the ingredients, fermentation time, salt content and fermenting vessel used. It also varies depending on the region and season it was produced. Miso is typically used in sauces, soups, marinades and dressings.