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If you are a fan of Japanese food and cuisine, or even if you have travelled to Japan, it is pretty certain that you have tried miso soup before. You may have tried instant miso, ready in less than a minute and available in a variety of flavours. Alternatively, you may have prepared “proper” miso, using miso paste. Or you may have been served a bowl along with your Japan Centre lunch. But how familiar are you with how miso is made and the ways in which the different types of miso are used?