The deep umami tones of Japan’s ancient fermented paste - Miso Tasty is in The Daily Maverick
Miso Tasty The Cookbook is featured in The Maverick’s “The deep umami tones of Japan’s ancient fermented paste” article.
“The recipe for miso, an ancient fermented paste, has remained unchanged for 1,000 years. This traditional Japanese condiment is not just for use in soups and broths: it can add deep umami tones to anything…”
