Guest guest Posted January 5, 2006 Report Share Posted January 5, 2006 That actually reminds me of another miso related question I've been meaning to ask. I've noticed that there is some miso brands that have been pasturized and others that have been unpasturized. Is one better than the other, or does it not matter? I want to make sure I'm not losing any of the enzymes from the miso. And , I know exactly what you mean! There is a restaurant near my home that serves the best miso soup and I just can't figure out how to copy it. sarah nelsen wrote: what makes miso soup sooo darn good at a sushi restaurant? i seemincapable of re-creating the awesome miso soup i drink when i'm out? are they putting something "bad" in it that i wouldn't be using athome?? any great miso soup recipes to share? thanks, sarah __________________________________________ Yahoo! DSL – Something to write home about. Just $16.99/mo. or less. dsl.yahoo.com Yahoo! DSL Something to write home about. Just $16.99/mo. or less Quote Link to comment Share on other sites More sharing options...
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