Your Most Pressing Miso Questions, Answered

How to buy, store, and cook with this pantry staple.  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ [View this email in your browser]( [bon appetit](  [Your Most Pressing Miso Questions, Answered]( [Okay, you’re onto us: You’ve noticed miso in a whole gamut of BA recipes, from noodles and salad to PB&J and sweet potato pie, and you’ve suspected that something is up. So yes, we’ll admit it: We add miso to nearly...everything. But for good reason! Miso, a fermented mixture of beans and grains that has been a fundamental ingredient in Japan for millennia, is salty, earthy, funky, and/or sweet—depending on the type you choose. But before we get to all that, let’s slow down and review some miso 101.](  [We Loved This Miso Even Before We Knew It Was Ground By Foot]( [In the BA Test Kitchen there are as many types of miso as there are opinions about carrots. Which is to say, a lot. But the one brand that the food editors reach for when they want something really special, for a recipe that not only uses miso as its backbone but puts its salty-sweet earthiness at the forefront, is South River Miso. South River makes great everyday miso, like brown rice miso and sweet white miso, good for soups, dressings, dips, and marinades. But they excel with their speciality varieties, like golden millet, azuki bean, dandelion-leek, and chickpea.]( More Miso: [Miso-Almond Butter Cookies]( [Sheet Pan Salmon and Squash with Miso Mojo]( [Miso-Tahini Noodles with Asparagus and Tofu]( [Miso-Glazed Eggplant Grain Bowls with Basil]( [Roasted Broccoli and Tofu with Creamy Miso Dressing]( [Cold Miso-Sesame Noodles]( [MORE FROM BON APPÉTIT]( Subscribe Now!  Get it while it’s hot – Enjoy 1 year of Bon Appétit for only $15 [SUBSCRIBE]( [SIGN UP FOR OUR NEWSLETTER]( [bon appetit]( Follow Us [Facebook]( [Twitter]( [Instagram]( [Pinterest]( This e-mail was sent to you by Bon Appétit. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, bonappetit@newsletters.bonappetit.com, to your address book. View our [Privacy Policy]( | [Unsubscribe]( Copyright © Condé Nast 2019. One World Trade Center, New York, NY 10007. All rights reserved.