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."
How to Make an Easy Miso Marinade
A simple rub that makes your meat flavorful and tender.
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