Japanese Home Cooking Class in Tokyo. YUCa's Food & Lifestyle Media from Japan

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From my kitchen : Week 49, 2020

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My Miso paste container.

I use miso quite often. In addition to miso soup, it is also used for rice balls, Japanese-style pasta sauce, pickled meat and fish, and baby food and kids meal. At home, These miso will be used up in about one month.

Not to mix red miso and white miso in a container, I put dried kelp between them.

By saving in this way, you can save three types of miso (white, red and brown) in a small space. I like this method very much because my fridge is for business use and very small (about 1/3 size) compared to family/home use in Japan. 🇯🇵

If you are interested in miso, please read this article. Thank you!

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