Here is a simple and great tasting way to use miso. I copied the idea from
a friend and am not sure where it is originally from.
Miso carmelized summer squash:
Cut sunburst summer squash (yellow and roundish shaped) on the ridge in half.
Combine miso full strength( recipe calls for white, I didn't have any and
used brown rice miso) with fresh herbs--summer savory, tarragon, thyme,
oregano, marjoram. Spread mixture on cut side of squash in a thin coat.
Place on sprayed non stick baking sheet, miso side down. Bake uncovered
at 325 for 30-40 minutes.
--Ilene
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