Challenged to create a cocktail with miso, Hanna Mutsch of Kuma's Corner makes a caramel apple-inspired drink.
by Julia Thiel
OO.ready(function() { window.player = OO.Player.create('ooyala-player','NjaHA5cToh7FgqyvKiB1plBbtTz9N9IL'); }); Challenged by Marta Jean Evans of Longman & Eagle to create a cocktail with miso—a Japanese soybean paste fermented with the Aspergillus oryzae mold culture—Hanna Mutsch of Kuma's Corner was unfazed.…[ Read more ]