Miso is fast becoming a vital ingredient for the health-conscious foodie. The fermented soybean paste, which originates from Japan, is prized for its rich, complex umami flavor alongside its health-giving properties. Despite being used by the Japanese for hundreds of years, miso has been experiencing a newfound popularity as top chefs, cooks and food writers champion miso as an essential yet exciting everyday ingredient. This book shares 60 recipes on how to enjoy this ingredient in both Japanese and non-Japanese dishes. The recipes are a mix of well-loved classics and new discoveries: swirl...