Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
6
as a starterEasy
By Peter Gordon
Published 2016
The Japanese rely on miso for the taste sensation of umami it adds to dishes, and I have been cooking with this fermented salty and sweet paste for almost 40 years and find it indispensible in my pantry. The one I use most often is a pale golden type called shiromiso (white miso – although it’s generally not white at all), which is made from rice, barley and soya beans. Some types of miso – and there are hundreds – contain wheat, so if you are gluten intolerant, read the label. If you can’t
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Monthly plan
Annual plan
Advertisement
Advertisement
No reviews for this recipe