Does anyone use Miso on a regular basis? Do you guys believe that this is something that I should introduce to students in a basic Culinary program?
Any input will be appreiciated.
Thanks,
Chad

The restaurant i work at uses Miso in some soups
as well as the Balsamic Dressing


there are a few different kinds
and It is not cheap

I think miso is a versitle and useful product and with the explosion of pan-asian cooking you should give it some time and attention for your students.