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Reply to "Uses for miso paste "
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[quote=Anonymous][quote=Anonymous]One of my favorite dishes is miso-glazed eggplant (nasu dengaku) Also the David Chang recipe for asparagus with miso butter is great. There is also an excellent miso-seaweed pasta recipe on NYT cooking. I also add a bit of miso into many dishes for an umami boost - like in risotto.[/quote] Do you have a good recipe for nasu dengaku you can share? I tried one recently and it was terrible (waaaay too much sugar). Also, OP, miso is awesome for adding flavor/umami but keep in mind you won't get any of the benefits of it as a live, fermented food if you heat it and kill the bacteria off. If you develop a taste for it, try eating a very small spoonful raw because it's a probiotic powerhouse.[/quote]
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