If you read the article at the following link, you will find, along with more information about Miso, that "Also known as “sweet” or “mellow” miso, white miso is fermented for a shorter time and lower in salt than darker varieties. It has a milder, more delicate flavor and is easily adaptable. It’s great in warm-weather soups, dressings, and light sauces, and can even be used in place of dairy in some recipes (think miso mashed potatoes)."

Here is the link: http://www.bonappetit.com/entertainin...

I hope this helps everyone. Cheers.