I use miso in too many ways to name, but one I’ve been particularly fond of lately is in nikumiso, which is basically just pork mince (I usually use half pork and half soy mince) cooked with onions, ginger, sesame oil, miso, and a bit of sugar. It’s sweet and salty and meaty and very very good. Usually you’d have it on rice, but it’s also good with noodles, on bread, or wrapped in lettuce. I had it on roasted courgettes recently and it was delicious. It’s also good cold, with the texture of a very coarse, meaty pate.