'Japan now counts over a thousand varieties of miso, and each region is synonymous with a local recipe: Edo sweet red miso in Tokyo (the city being previously known as Edo) and sweet white miso in Kyoto. In the Chūkyō region it’s dark brown and bitter; in Kyushu it’s made with barley (mugi). As Kazutoshi Endo, chef-patron of the Michelin-starred London sushi restaurant Endo at the Rotunda, puts it, “miso equals culture”.'
https://www.theguardian.com/food/article/2024/jul/16/the-miso-miracle-how-to-use-the-ingredient-that-makes-every-dish-delicious
Thiago Carvalho /
npub1xa…czham
2024-07-16 13:59:18
Author Public Key
npub1xakev87fgm9edqu6f5jhszwunekjxl3dpnq4sxvm3nzu2ace8xnqyczhamPublished at
2024-07-16 13:59:18Event JSON
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"content": "'Japan now counts over a thousand varieties of miso, and each region is synonymous with a local recipe: Edo sweet red miso in Tokyo (the city being previously known as Edo) and sweet white miso in Kyoto. In the Chūkyō region it’s dark brown and bitter; in Kyushu it’s made with barley (mugi). As Kazutoshi Endo, chef-patron of the Michelin-starred London sushi restaurant Endo at the Rotunda, puts it, “miso equals culture”.'\n\nhttps://www.theguardian.com/food/article/2024/jul/16/the-miso-miracle-how-to-use-the-ingredient-that-makes-every-dish-delicious",
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