It has been two months since we made our Good Friday Shiro Miso; so, I reckoned it was time to try it out!

Shiro miso contains a higher white rice to bean ratio, therefore it can ferment faster and be ready to eat in 2 months.  Compare this to hatcho miso which is only made of fermented beans which takes at least 12 months to mature.

I also had a huge pumpkin (14lbs/7kg) in weight, just waiting to be eaten:

So, this is what I came up with; Miso, Pumpkin and Onion Bake:

After eating this, we both agreed that the miso was ready to eat…it gave a unique umami savoury taste to the dish.  What a treat and the miso and pumpkin are fresh from our farm!

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