Having lived in Vancouver for four years, I had become addicted to NAAM's miso gravy. According to Google maps, I now live 5 537 km from the NAAM. Does anyone have a recipe for their gravy. I have a craving for sésame fries and a Dragon Bowl!
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."