Why miso? Therefore: With the Japanese paste, you can take everyday dishes to unexpected heights of taste.
You should always have the following three ingredients on hand: pasta, butter and miso. miso? It’s the Maggi of East Asia: an aromatic paste made from steamed and then fermented soybeans, sometimes with a dash of rice and barley. The ancient Chinese emperors ate it. From China it made its way to Japan, and miso is now part of the local cuisine like Parmesan is part of Italy. It’s a flavor bomb that takes everyday dishes to new heights. Give it a try when you’re having guests, preferably with a staple ingredient that’ll all sound familiar: spaghetti!
