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miso

Started by Dana Isaacson on November 8, 2009
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Dana Isaacson said #1 Nov 8, 2009 at 2:07pm

Just a quick question. I am making the Black Soybean and Kabocha Squash Stew, and could not find white miso. Can another kind of miso be used in place of the white? Or, is it a must to use the white miso?

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