From All About Cake by Christina Tosi: "In all honesty, I would never have even contemplated putting miso (a deeply flavored fermented soybean paste) into a dessert until I challenged myself to try every ingredient in the Momofuku dry storage prep kitchen in 2006. Wowza, was I surprised by the incredible flavor miso brought to sweet, butter-based sauces like butterscotch and buttery pound cakes. I quickly learned that the combination of savory miso, the bright yet homey flavor of an apple, and the rich vibe of sour cream made an unstoppable flavor trio. I use shiro miso when I bake. Also referred to as white miso, it is the mildest on the market and has the perfect amount of saltiness to go along with sweet concoctions."
Reprinted from All About Cake. Copyright © 2018 by MomoMilk, LLC. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. —Christina Tosi