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I don’t know about you, but I don’t know anyone who doesn’t have expanding their "miso range" at the top of their to-do lists.
It’s a thing, as it happens. And Bon Appetit takes us through the whole spectrum: the red misos, (and the whites, and the yellows) the barley misos, how they’re all made, and how to use them. Warm apple cobbler with miso streusel topping? I’d expand my miso range for that.
Know Your Miso: A Shopping and Cooking Guide from Bon Appetit