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Mild fermented soybean paste — soups, glazes, dressings
Adjustable stand — hold cookbook or tablet at eye level while cooking
White-red miso blend — versatile, balanced for any application
Barley miso — heartier, earthier than rice miso for winter soups
Concentrated ramen seasoning — instant miso ramen base
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Mild fermented soybean paste — soups, glazes, dressings
Adjustable stand — hold cookbook or tablet at eye level while cooking
White-red miso blend — versatile, balanced for any application
Barley miso — heartier, earthier than rice miso for winter soups
Concentrated ramen seasoning — instant miso ramen base
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Preheat oven to 375°. In a blender or food processor, whirl miso, ginger, sake, vegetable oil, rice vinegar, soy sauce, and brown sugar. In a large bowl, toss squash slices with miso mixture to coat thoroughly. Lift slices from sauce and arrange them, overlapping slightly, on a large baking sheet. Reserve sauce. Bake 15 minutes. Brush slices with remaining sauce (you will have some left over) and cook until tender when thick edges are pierced with a fork, about 5 to 10 more minutes. Drizzle with sesame oil and serve hot or warm.