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Re: miso questions
I absolutely love white miso (yellow mellow). It's so delicate.
I add it to millet mashed "potatoes" (millet/cauliflower) when it needs an umph, and also to onion soup to give more flavor without overpowering it. It has a sweet flavor which works well in more gentle dishes. If I'm in the mood, I might go for the stronger barley miso, but then the dish will also be more brown, so it depends on what effect I want to create.
Klara
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