Soybeans, Salt, and Time: What Miso Is, and Why It Tastes the Way It Does
Soybeans, Salt, and Time: What Miso Is, and Why It Tastes the Way It Does Inside Japan's oldest pantry staple — the soybeans, the salt, the koji, and the months of patient transformation that make miso unlike anything else on earth. Open a tub of good miso and bring it close. Before you taste it, smell it. There is ...
