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Why did it take me so long to get into this stuff? Finally tried it when I saw it on sale at Fresh Fields and said "What the Heck?" It's awesome, sorta like concentrated worschestshire sauce.
I find it's a great in sauces and marinades for meat. It's
awesome in a stir fry or anytime you've made a soup or sauce and it's a wimpy
and watery tasting, TA DA, add miso and all will be well.
It's probably really good for you, it's probably a living food like yogurt. It's probably easier for you to get it now than it was years ago. There's probably a miso council that would love to give you more information.
Here's an easy recipe that will have your pals saying, "I can't believe I ate miso!" Sort of reminiscent of the old-fashioned French onion dip but more stylish.
Soften the cream or Neufchatel cheese by nuking it gently or letting it sit out. Mix all the ingredients together, blend well. If it's to thick for a dip, add more milk or mayo until you reach desired consistency.
Serve at room temp with crackers or veggies, or use as a sandwich spread.