Everyone knows about miso and its cousin, miso soup. I hadn’t really thought about what actually went into. Sure, it’s fermented soy beans, but that describes a hell of a variety of other products, from soy sauce to natto. Wikipedia clears it up — it’s soy beans (and sometimes barley or rice) plus salt and a fungus named koujikin. Unless you’ve completely missed the title of this post, you know what comes next.
I offered to share the Miso Kit Kat, thinking I would never be able to finish it (like the Wasabi Kit Kat), but no one took me up on my offer.
It was a little salty, but in a good way. Just like shio caramel (salted caramel) brings out a kind of buttery flavour, so did the miso. In short, it was amazing. Can’t say it particularly tasted like miso, but that’s for the best.
[...] Nagoya (Aichi prefecture) is famous for miso katsu, which is breaded pork cutlet covered in miso paste. You can eat it with shredded cabbage or on [...]