Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt, fungus, and grains. The mixture is allowed to ferment for 3 months to 3 years. It's also sometimes called "miso paste" or "soybean paste." 4 Ways the Magic of Miso Can Improve Your Cooking
Get the Recipe: Red Pepper Miso Wings
How to Make Red Pepper Miso Wings 
Miso, Sesame, and Sweet Potato Dip  

You May Like