I made some miso soup today and it had a bit of a sour edge, not super sour in a traditional sense but it just didn't taste as savory. Was this the brand of miso I bought (white miso) or has the miso simply just gone bad?
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.