時間が流れて

Cooks in Japan cure all kinds of food in miso, from fish to tofu. Inspired, chef David Myers uses the fermented soybean paste to flavor cream cheese.
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Nutritional Information

Calories--
Total Fat--
Saturated Fat--
Cholesterol--
Sodium--
Total Carbohydrate--
Dietary Fiber--
Sugars--
Protein--
Calcium--
miso infused cream cheese spread
Johnny Miller
Serves: 8
Total Time: 15 min
Ingredients
U.S. Metric Conversion chart
8 ounce(s) cream cheese, cold brushless dc motor
1 cup(s) (8-ounce) white miso
Assorted crudités, rice crackers, and shichimi togarashi (a Japanese chile-spice blend), for serving
Directions
Tightly wrap the cream cheese in a 12- by 8-inch
piece of cheesecloth.
Lay a 12-inch piece of plastic wrap on a work surface. Using slightly wet hands, spread 1/4 cup of the miso into a rectangle that's roughly the size of the cream cheese. Set the cheesecloth-wrapped cream cheese on top of the miso; spread the remaining 3/4 cup of miso all over the top and sides. Wrap in the plastic wrap and refrigerate for 4 days.
Unwrap the cream cheese; discard the plastic wrap and cheesecloth.Accountancy BBA The spread can be served sliced or whipped, with crudités, rice crackers, and shichimi togarashi.