I bought a beautiful skinless turkey breast from the butcher, is there a way to incorporate Miso? Not for any particular reason, but I happen to have it and not much else. I have to cook it today beause I bought it on Sunday. Thank you!
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."