What to do with all this Miso?
Over the holidays, I finally succumbed to my fiances request to make miso glazed black cod. What I didn't expect, is that I'd have so much miso left that I would try to find a way to incorporate it into anything else I could come up with. I've already mixed it with some tahini for a great cold noodles sauce, I've made lots of soups, mixed it with roasted garlic and rubbed it on a pork tenderloin, even tried mixing it with some caramel to top off my ice cream, thanks to David Chang for that idea.
Do any of you have any suggestions on what else I can make, or how long it will last in my fridge?
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