sweet miso I started last month is finally done! Well, it's a little overdone, but more on that later. When I first opened the crock, it smelled strongly of sake, a logical smell since koji is used in sake production.
I spooned it into the food processor and let it whiz about until it was blended to a velvety smooth paste, about 3 minutes.
I don't know if I'll be using this batch of miso for salad dressings, but I do think it will be a wonderful addition to marinades. Any additional thoughts on what to do with tangy miso?