One of my agenda's today was to buy white miso which is much different than its dark counterpart but what I didn't realise was that every prefecture has its different sort of white miso and they're not alike.
Some are sweet, some are salty and some are paler than others, some are less fermented, some are more pungent and I was confused because there were choices and choices.
Dare I say I picked one which promised to be tender tasting, lightly sweet and mildly salty. It was quite the adventure.
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