I’ve never had Shiro miso before. I usually buy the dark one that is very salty. This one is more delicate because is fermented for less time, it’s a little bit sweet and salty. I used it to make a salad dressing with the leftover of the silken tofu and it came out great. When the weather will be colder (at the moment we’re in the middle of a horrible heatwave) I’ll use it to make soups. Can’t wait 😊
#veganisnotscary
#miso
#govegan
#goveganfortheanimals
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