archive for May 10, 2010

Miso: Beyond The Soup

PASSIONS | by MOLLY MARTIN
IF YOU’VE ENJOYED MISO only in that light, savory soup that often kicks off a Japanese meal, then you’re in for some treats. The fermented-soybean paste is a versatile seasoning that can be incorporated into many other dishes. For example:

As a base for other soups
To make an even creamier risotto
Brushed on [...]

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