by Sarah Cotterell and Aitana Infante August 07, 2024
Sarah and Aitana of The Little Cooking Pot love to recreate dishes they’ve tasted abroad, using as much British produce as possible. On an adventure in Japan, they made a lifelong friendship with Nana, who runs a little soba noodle restaurant in Nara. Nana explained how to make miso and since that trip, 5 years ago, making miso has become an annual tradition in their kitchen. |
Rather than using soya beans, from which miso is traditionally made, Sarah and Aitana have used British grown chickpeas. Along with British sea salt and koji from a wonderful producer in Edinburgh, this miso is made completely from British produce.
A year may require a lot of patience but this miso definitely worth the wait. We're sure you’ll agree when you taste your first bowl of homemade miso soup.
Makes 10 jars
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Sarah Cotterell and Aitana Infante
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