Saikyo. Hatcho. Mugi. Aka. Shiro ??
If none of these ring a bell you might not know quite as much about miso as you thought you did. And no... it ain't just for soup.
If you feel like a little chat, cook, dine session with me then head straight over to
where you can book in for my class on 31 August 2014.
It will be a fun session about the what, why and how of miso.
I'll also be touching on a couple of other Japanese fermented foodstuffs!
Hope to see you there. Cheers, Jane
PS - thank you to hand model Tad McN! In the image above you can see him in the beginning stages of his home-made miso crafting.