Roasted Miso Powder

Eat Well Edibles Recipe

Each time I open the refrigerator door, a substantial bag of miso stares me down. Even being a frequent guest at meals in our kitchen, the umami-rich soybean paste needs only smidgens to get its deeply savory point across. A teaspoon here, tablespoon there barely adds up, and I couldn’t bear the thought of watching it languish.

Little did we know that my proclivity for preservation would yield a recipe to make miso even more interesting.

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