Have you noticed how miso is popping up in sweet treats lately? I recently experimented with a chocolate miso caramel tart, and the umami profile added such depth! I’m curious, what unique savory ingredients have you incorporated into your pastries?
I made a miso ginger ice cream last week, and it was a hit — have you tried pairing miso with fruit? 
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I love the idea of mixing miso into more desserts! Have you ever tried it in brownies? The saltiness really enhances the chocolate flavor.