I don’t know if you can see, but there’s a tiny bit of tamari at the top of my wild garlic miso (it’s kind of hidden my the screw marks on my jar). Tamari is basically soy sauce but without the soy. It’s just a wee bonus on top of a jar of tasty miso (not quite ready yet).

What to do if you get a liquid on top of your miso:
1. Decant it off and use as you would a soy sauce. If it’s precious maybe use it in a dressing so that you get the full benefits of the taste.
2. Mix it back into your miso. If it’s just a thimble full then this might be the best option.

Anyone tried the wild garlic miso recipe yet?

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