donna hay magazine

slugRECIPES``````JESSICA BROOK``````MERCHANDISING``````EMMALY STEWART.``````OPPOSITE PAGE``````: KITCHEN MING PLATE FROM SEASONAL CONCEPTS. EARLY COUNTRY SIDE TABLE FROM ICI ET LA.114 http://www.donnahay.comon trend .misoLoved for the distinctive flavour it adds to our favourite Japanese soup, it’s exciting todiscover how much more there is to miso. This fermented blend of salt, soybeans andrice or barley has been revered in Asian cuisine for centuries and now lends its uniquesavoury character – known as umami – to countless everyday dishes. Stir sweet whitemiso into light sauces, delicate risottos and creamy mayonnaise, and liven upgloriously sticky glazes and marinades with the mild yellow variety. Red miso ismore intense, adding a robust edge to our irresistible ribs and succulent pork.photography BEN DEARNLEY styling STEVE PEARCEMiso