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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Method
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by Lucy Williamson February 14, 2025
Soda bread is a great option for anyone new to making bread at home - there's no yeast, no need for kneading and no rising time.
by Vicky Jones February 12, 2025
A substantial soup, almost a main course, combining meaty black beans and sweet red peppers with the heat of red chilli in the accompanying salsa.
by Vicky Jones February 12, 2025
This comforting aromatic stew from Vicky Jones' excellent Beans, Peas & Everything In Between, is a perfect vegetarian dish, evocative of the wild fennel much used in Sicilian cooking.
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Sarah Cotterell and Aitana Infante
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