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There are dozens of kinds of miso, each with its own aroma and flavor. All are packed with protein. Whether you use sweet and fine-textured, salty and rough, smooth and tart, or any one of the many other types is strictly a matter of taste. For this dish, however, a sweet version is recommended.

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  • DustinEmerson
    9 JAN, 2014
    I haven't tried this recipe yet, but if you use a different type of miso that will greatly affect the outcome. White miso tends to be saltier, there are sweeter types. Koji miso is one of my favorites, it is very creamy and sweet/salty.
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