I often get asked if miso can be used for anything other than soup. In Japan, it’s an all purpose seasoning which is often used interchangeably with soy sauce. I use it in everything from breads, to sauces, to glazes like this. With garlic, butter and a touch of chili paste, it’s rich, piquant, and deeply flavorful when caramelized around crisp skinned potatoes. Head over to PBS food for my full post and recipe.