Suzanne and Jerry, forever-learners and passionate miso makers here in Ontario take us on a behind-the-scenes tour of this beautiful food. Full of enzymes, probiotics, and so much living goodness, miso is a staple in my kitchen and you’ll find it in many recipes here on Grow and throughout my cookbooks and blog.
Miso is an important part of Japanese cooking and culture as has been for well over a thousand years. We are so lucky that we have a local / national brand upholding the beauty of this tradition with respect and honour to preserve its history. Thought to have originated in China, miso developed into a valuable source of protein, as well as a delicious seasoning, and way to preserve the soy harvest.
Learn about miso types, facts, and more about the history here!
You can listen to the interview below:
