Since I had my first real taste of miso 20 years ago, I’ve been in pursuit of its pure deliciousness. In this issue of the Gazette, I share what I’ve learned about the many types of miso and their culinary applications.
I began this issue before the extent of the coronavirus pandemic was known, but miso with its nutritional value and many applications, is a perfect ingredient for this difficult time. The recipes shared in the issue are simple to prepare and especially delicious.
Looks delicious and tastes delicious too! The photographs are beyond beautiful!
Another great edition of the Cook’s Gazette!