— Kathleen Watson

By far the usual way that I use miso is to make the typical miso soup, uh, typical to Japanese homes, uh, typical to the way that I grew up with a Japanese mother, and, uh, what we've been doing here for a bunch of years now. Uh, I spend my, uh, sons and generally ours, but, uh, you know, I'll say my, our our son's breakfast, um, for most of his school years now, he's now in college. Um, and so that's it. And, you know, I've always got some, some white miso, some red miso. Um, I'll use those singularly. Uh, I will blend them from time to time. I'll occasionally pick up other, uh, styles and flavors of miso. Uh, we've got chickpea miso and, um, you know, other, other varieties at the grocery store, uh, not far from here, you know, but otherwise, uh, you know, you can, uh, you know, mix miso with things like sake and, and marine and, uh, you know, make a, uh, a, a paste that can go on to fish or vegetables or, uh, other things. And, you know, you can bake those or grill those items, uh, or, or, um, broil those items. Uh, to add a nice layer of flavor. Uh, miso can be used, um, to preserve, uh, egg yolks. That's an old, old technique. Um, and what I've done is to get a, a, some, some cheese cloth. You fold that over a few times, um, line it with miso, and then you, uh, get an egg yolk and place it in the center. And it's nice to put that in a container of some sort. So you can cover that up, a plastic wrap so the yolk doesn't dry out so much on the top side, uh, but the miso will draw out some of the moisture, and it's an old way of preserving egg yolks. Uh, in Japan, you can eat the miso, eat the, eat the yolks at that point, however, you might want to enjoy those. Um, so those are just, uh, you know, just a couple of three things that come to mind. Uh, there's certainly, uh, you know, many more techniques if you wanna take a look online, uh, at what other people are doing.