If you could bring either Parmesan cheese or miso with you to a desert island, which would you choose? New York Times columnist Mark Bittman makes a case for miso. The umami-packed ingredient is incredibly versatile. “You can dry it and turn it into a condiment (which happens to be reminiscent of Parmesan); you can use it to create a fantastic compound butter (David Chang of Momofuku showed me this five years ago); or you can stir it into mayonnaise, which is consciousness-expanding,” marvels Bittman. You can also add it to chicken. F&W’s Marcia Kiesel mixes light miso paste with garlic, sesame oil and stock to make an addictively good sauce for her Miso-Ginger Chicken and Cabbage. The healthy, deeply flavorful stir-fry comes together in just 25 minutes.
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