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In the FOK Ultimate Cooking Course, making the Wild Rice Salad, one of the ingredients is Barley Miso. Is it okay to use anther type of miso?

Ask Me Anything (Office Hours)

Eric Wynkoop - Ask Me Anything (Office Hours)

Recorded

This event was on April 8, 2025

Join Chef Eric Wynkoop in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to Ask Anything – from cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Eric is ready to answer them all.

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Question

Denise Tarasuk

In the FOK Ultimate Cooking Course, making the Wild Rice Salad, one of the ingredients is Barley Miso. Is it okay to use anther type of miso?

Answer

The author of that recipe, for whatever reason, uh, liked, uh, barley miso and put that down as a recommendation, but certainly, uh, you can use any type of miso paste. Keeping in mind, you know, as I mentioned a little bit earlier in today's program, that as you make a change, the the results will be a little bit different in terms of flavor or possibly appearance. And it's gonna be up to you to, to try it out and to see how, you know you like the changes that you make. All right. Go forth and have fun. Thank you.

Eric Wynkoop

Director of Culinary Instruction

Eric Wynkoop previously served as a founding faculty member at The International Culinary School, instructor in anthropology at Portland State University, and Senior Instructor at the Le Cordon Bleu program at Western Culinary Institute, in Portland, Oregon. He holds Master’s Degrees in postsecondary education and cultural anthropology, as well as credentials in Ayurveda wellness and cooking. Eric has spent more than twenty years in the food and beverage industry. His experiences include banquet management, catering, personal chef, winery cellar hand, educator, textbook contributor, consultant, and ethnographer. He also brings food and cultural insight from nearly a decade of residence in Japan, studies in Mexico, and research in India as a Fulbright Scholar. After graduating from the University of Oregon with a dual degree in Japanese and Asian Studies, he went on to receive his formal culinary training at Western Culinary Institute, in Portland, Oregon. Eric’s role with Rouxbe is central to enhancing the student experience through quality course content and new course development at Rouxbe. Eric is also the lead instructor in Rouxbe courses, a role which he has enjoyed since 2016.