Description

We set out to make miso and shoyu only with regional ingredients, but for this one we made an exception. Cashew Miso is just too good.

The miso is really mild, buttery, sweet, nutty, and it also has the umami that you’d expect from a miso.

Making soup with this miso would be a bit of waste. We use it on fried vegetables, in curries that are based on coconut milk, or just like that on bread and butter.