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Why You Should Start Cooking with Miso
A versatile fermented ingredient that can bring new depth to everyday meals.
Miso is a fermented paste commonly made from soybeans, salt, and koji. It can add complexity to marinades, dressings, soups, and glazes.
Where to start
Try whisking a small amount of white miso into softened butter, then using it on vegetables or fish. Start modestly: miso is already salty.
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