Nuts
Japanese: ナッツ
An alternative protein source for miso making beyond soybeans.
Pistachios, cashews, almonds — nuts rich in protein and fats. Can replace or combine with soybeans in miso.
Nut fats create distinctive richness with flavors different from soybean miso. Fat oxidation requires attention. Here lies the possibility of miso beyond tradition. Lightly roast nuts before use to enhance nuttiness. Ferment shorter than soybean miso. Refrigerate to prevent fat oxidation. Open the door to new flavors.