This year’s Miso is sooooo good

My family has been loving the Miso I made this year. Mmm, the smell in the house reminds me of home, growing up on the farm. Feelings of family, food, love - yes, I am thrilled with how my Miso tastes this year.

Making broth from kelp, dried fish, and bonito. Great dashi flavor. Let's keep it simple and add leeks, potatoes, tofu, and wakame.

"Be more delicious, be more delicious" was my sister's mantra/method for great cooking. The key is to go gently.

Especially with Miso soup. You can understand the mind of the chef through their food.

Anyways, this year's Miso is fantastic. My kiddos love it. That makes me so happy.

Cooking is the heart - carefully, gently.