If you’ve never had anything with miso in it, it’s an amazing, beautifully umami, easy to use miracle-food that’s chock full of all kinds of healthy stuff. Japanese have been making it for millennia. If the only way you’ve experienced it is as an accompaniment to some yummy sushi, then you’d do well to know that this odd looking paste can elevate just about anything you cook.
The ingredients that give the following recipe its name, miso and maple syrup, are strong characters, but they play well with each together. Their flavors are warm and satisfying, mellow and not immediately knowable at first, hovering in that space between sweet and savory. Coarse-crumbed and sturdy, easy to slice, easy to serve at both breakfast and to pick up and nibble in the afternoon. Good with butter and jam or with a little cheese. And it keeps well: It’ll hold at room temperature for about 4 days.
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Segarini: Don't Believe a Word I Say 