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By Steven Raichlen

Published 1998

  • About
A richly flavored and highly nutritious paste made from cultured soy beans and grains. The Japanese make a barbecue sauce for grilled tofu and eggplant by mixing miso, mirin, sugar, and egg yolks. Miso comes in many colors and flavors, but the white is the most often used for grilling. Look for it at Japanese markets and natural foods stores.

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