Hello JB! :D This is my first forum I create, and it's a question that has been perplexing my little mind for quite awhile. :] I am wondering three things:
1) What is the differences between the types of miso *red, white, etc.?
2) What kind of miso is best to use for miso soup?
3) Is there a way to make the condensed miso (like I've seen for other soups) to pack into a bento?
Thank you very much for your time minna,
|Sesame salad dressing||Supertaster||9||1 year 32 weeks ago|
|Authentic paella?||maki||10||1 year 33 weeks ago|
|IMPORTANT: If you have a blog on JustBento...||maki||2||1 year 36 weeks ago|
|Shiso - uses for this herb||Loretta||0||1 year 38 weeks ago|
|Fuki (Japanese Butterbur) Tsukemono Recipes||kumo||5||1 year 38 weeks ago|