Marky

marky not really an expert on miso torakris on the japanese forum would be a better person to ask, but the difference from my point of view is the saltiness and if it is a fish dish you are making i believe you should have went for the white stuff as its less salty and red is the most salty. What dish are you making? ← ← 2 fillets of sea bass, Skin side of each smeared with Mison and ginger & spring onion sandwiched between the 2 fillets, on a bed of stir fried mangetout with black Beans. Simple, but oh so tasty!!

Good luck with this Chef vs Britain thing. Can't see how a very dyed in wool Itailian/Meditteranean chef is going to be able to compete in a head to head with an expierenced oriental cook cooking oriental food, but then we will have to wait and see. I can't see that the production company or Gino himself is going to want to be made to look a mug on TV. looking forward to the Sun dried tomato & mozzarella spring rolls Can you tell me the difference between Red, Yellow & White Miso paste, and why i would use each different one, i am ccoking a recipe with sea bass that just calls for miso paste, so i went to the new moon loon supermarket in gerard street and was presented with these choices. ( i picked red because i am an arsenal supporter )