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heidih

heidih

Regarding your MISO questions:

 

Lo-carb: That is a pretty broad term. It is a fermented grain though used in relatively small amounts.

 

Uses: I think it is worth playing with. However it will need to be refrigerated and no way will you consume a tub this weekend, so it would need to be in ice-chest for home return trip. My favorite use and way to introduce it is in roasted pumpkin/hard squash. Cubes or slices rubbed with olive oil, miso, and Sriracha; I can eat a whole sheet pan by myself. Here is a nice little intro piece from the Serious Eats "Hey Chef" series   https://www.seriouseats.com/2015/07/what-to-do-with-miso-paste.html

heidih

heidih

Regarding you MISO questions:

 

Lo-carb: That is a pretty broad term. It is a fermented grain though used in relatively small amounts.

 

Uses: I think it is worth playing with. However it will need to be refrigerated and no way will you consume a tub this weekend, so it would need to be in ice-chest for home return trip. My favorite use and way to introduce it is in roasted pumpkin/hard squash. Cubes or slices rubbed with olive oil, miso, and Sriracha; I can eat a whole sheet pan by myself. Here is a nice little intro piece from the Serious Eats "Hey Chef" series   https://www.seriouseats.com/2015/07/what-to-do-with-miso-paste.html

heidih

heidih

Regarding you MISO questions:

 

Lo-carb: That is a pretty broad reem. It is a fermented grain though used in telatively small amount

 

Uses: I think it is worth playing with. However it will need to be refrigerated and no way will you consume s tub this weekend, so it would need to be in ice-chest for home return trip. My favorite use and way to introduce it in in roasted pumpkin/hard squash. Cubes or slices rubbed with olive oil, miso, and Sriracha; I can eat a whole sheet pan by myself. Here is a nice little intro piece from the Serious Eats "Hey Chef" series   https://www.seriouseats.com/2015/07/what-to-do-with-miso-paste.html

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