Saikyo Miso (Kyoto White Miso) (西京味噌)
Kyoto's sweet white miso - the named style behind saikyo-yaki grilled fish, made with a generous share of rice koji.
| Type | Rice miso, white and sweet, short maturation |
|---|---|
| Place | Kyoto |
| Signature use | Saikyo-yaki: fish (classically black cod or Spanish mackerel) marinated in Saikyo miso and grilled |
'Saikyo' means 'western capital' - Kyoto. Its miso reflects court and tea-ceremony cooking: pale, smooth and distinctly sweet, because rice koji makes up a large share of the mash and aging is brief.
Abroad, Saikyo miso is the miso of the famous miso black cod. A tub labelled 'saikyo' or 'Kyoto white' should be this sweet style; if a recipe says white miso for a glaze, Saikyo is the closest named match. Keep it refrigerated - its light colour darkens faster than darker misos once opened.
See also
White misoRelated page in this guide.Substitutions: what works
Related page in this guide.
Sources: Ministry of Agriculture, Forestry and Fisheries (MAFF), 'Traditional Foods in Japan'; JAS soy sauce standards; Umami Information Center; Kikkoman official information; Wikipedia (CC BY-SA 4.0). Checked 6 November 2026.