This venerable Asian ingredient is finding its was into every course from salads to desserts. Think of it as kind of like soy sauce paste, but it isn’t. You can find several varieties of miso in East West near Machane Yehuda. It’s as versatile as salt, really. I used it to make kimchee, on pasta, potatoes, and there’s a salad dressing recipe I had wanted to try. Now where did I read that recipe…
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Kombu is also super popular lately :)