Cacao nib miso

Dean Parker’s sweet cacao nib miso recipe is an unusual but delicious take on traditional Japanese miso paste. It contains much less salt which obviously makes it sweeter, but shortens the fermentation time from months to days. A dehydrator will make this process easier, as you will be able to keep the temperature at a stable rate of 25°C. If you don’t have one, keep the miso in a warm area. For more information, visit our how to make miso guide.

Both comments and pings are currently closed.

Comments are closed.

счетчик посещений