It's a wonderful (vegan) life
I had a Japanese cookery lesson with Kamikaze Kitchen a few weeks ago and it's given me an urge to get back in the kitchen. The class was amazing with tips on miso, sushi and gyoza dumplings.
Now I now more about how to make miso I've become really enthusiastic and have been trying different combinations of ingredients. This included garlic, ginger, kombu, kelp powder, kijiki, carrots, potatoes, tofu, edamame and miso. It turned out rich and thick and flavourful.