I love miso-marinated dishes, but...

I love pork marinated in miso.
However, the miso-marinated dishes my mother made back home always felt too salty, and even when I made them myself, I couldn't shake the feeling that something was off.

But then, I found it!
Fundokin's Awase Miso. Making it with this creates the mild, ideal miso-marinated dish I've been looking for 😆

Fundokin is a manufacturer from Kyushu. Since it's miso from Kyushu, a region where soy sauce and miso are naturally sweet, it has a sweet flavor.

What my family and I had always used was
Shinshu-style awase miso. It has the saltier flavor common in the Kanto region and north. I used to feel that miso soup made with Fundokin's Awase Miso was somehow lacking in saltiness, but then I realized,
"Wouldn't this be delicious if I used it for miso-marinated dishes??"
And when I actually tried it, it was delicious (*´～｀*)ŧ‹"ŧ‹"ŧ‹"

It's fun to be able to assemble ingredients and seasonings yourself
as your experience grows from trying various things.

...I want to go to Sano Miso.
(Fans of Nagano tend to become experts on seasonings)

Thank you for reading until the end.
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