For the Miso Oil from Umami: The Fifth Taste by Heston Blumenthal
Fold all the ingredients together very carefully, then cover and refrigerate for 48 hours. Gently strain through damp muslin to separate the top layer of oil from the heavier miso below, and reserv...
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Ingredients
- 400 g (14 oz.) white miso
- 1 kg (2¼ lbs.) red miso
- 1 kg grape seed oil
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