My miso is never *perfect* even though I've been experimenting with it for months. anyone want to give me any advice as to the kind of Miso to use? Any miso recipes would also be greatly appreciated. thanks!Essie
Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt, fungus, and grains. The mixture is allowed to ferment for 3 months to 3 years. It's also sometimes called "miso paste" or "soybean paste."
You won’t find a faster, easier dessert that guarantees satisfaction than the classic blondie; however, introducing not-so-classic flavor boosters like saltily-sweet miso and toasty sesame seriously raises this cookie bar’s cool factor.