A good rule of thumb when cooking with miso is to use the right variety depending on the application: Mild and mellow white miso is better-suited for dressings and condiments, lighter broths and ...

1. Make slits between the fat and the meat. 2. Mix the red miso, sake, mirin, sugar and grated ginger juice. Marinate 2 slices of pork. 3. Mix the inaka miso, sake, mirin, water, sugar ...