How to pronounce“miso”in English

Miso soup is a breakfast soup.

Miso is also a key ingredient-- one of the five key ingredients in Japanese cooking.

Miso, the next one is rice vinegar, mirin.

Miso, soy sauce, shochu-- all of the Japanese key ingredients.

Misos. I would start with a yellow or white miso.

misogyny and sexism in leftist spaces.

misogynist um demeaning women in any way you should look at it as it's my

misogyny is the Midwife of History um which I thought was a really interesting

misogynist rap lyrics kind of pales in comparison doesn't it uh but it's all

And miso is from soybean paste.

The miso you have access to, some of the better misos, their flavor is excellent, but they're super stiff.

And miso has koji in it.

But miso will never go bad.

or misogynistic. This event was not one of them. America Actually will be in your feeds every Saturday with an

So misogynistic bigotry-- the hatred of women and femmes, or the discrimination against women and femmes--

or misogyny or xenophobia I say that because racism misogyny and xenophobia

So misogynists hated that.

The misos, unfortunately, are a little bit oxidized here.

of misogyny and these forces of sexism and turn them around in a really, really significant way.

and Misos and IntoNows and all the check-ins, I think are being used in a good way.

horrific misogynistic things during the trial and the corruption charge has been um sort of put off and put off and put off

Add some miso to that, and you've got 90% of Japanese cuisine, once you add-- Because I think pantry staples, you've

And for the miso soup, we made it with the bonito flake.

You like miso soup?

Does anybody make miso soup at home?

I teach a miso class every year.

But every miso has different levels of saltiness.

So there's white miso, dark color miso.

There's also barley miso.

The white miso are fermented less, six months sometimes.

You'll see miso-- like, you asked about the miso.

What is a white miso?

What is a red miso?

I take the miso base, I add chorizo.

I have some miso that I've been curing for six months to see what happens.

But for miso, I think the longer that you let it go, the more moisture is getting sucked out, because it's salty, and it's all these things.

I put miso in it to kind of just really bring home the fact that I love using Asian ingredients.

I make my own miso.

And the miso eggs came from a-- my husband put the soy sauce eggs in the first book.

It means miso that is just miso.

So white miso has more koji in it.

It's different than miso, which is no knock on miso, just-- They're different.

We make miso.

I really went from miso soup and tofu and stuff like that for breakfast, which I actually happen to really like, but went from that to more familiar foods,

So we want more miso, and tempeh.

Or the miso people will buy the spores from their people, from their spore producing place.

and dollop some miso on some organic tea and it's just so, so, so easy and so, so, so great.

She brought us miso to taste.

But then white miso is not suppose to keep as long as it-- white miso?