Miso is an indispensable pantry item in our kitchen. From miso soup, salad dressings, marinade for fish to adding umami to meat sauce for spaghetti or the ground meat mixture for tacos or even a pot of chili.
If you are reading this blog you most likely have some miso in your fridge. A miso producer advised me to keep the miso in the freezer, it keeps longer and it will never freeze solid so you can still spoon it out.
Eve Turow shares with National Public Radio some great recipes here on the link below:
http://www.npr.org/2011/04/20/135543251/miso-an-ancient-solution-for-modern-meals
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