Does Miso help or hurt the stew? We measured how the rating changed the day after each addition.
“the spice from the habanero has fallen just within tolerable levels now”
View Day 183 →“I grow increasingly nervous approaching the one year mark.”
View Day 362 →“I cannot really taste the kimchi even the cabbage leaves themselves are indistinguishable from the standard vegetable which is a little bit disappointing”
View Day 43 →“I would give today at least a 6 out of 10.”
View Day 414 →“The parmesan rind has infused the broth with a wonderful flavor, which is further highlighted by the broth's lovely silky texture.”
View Day 486 →“I'm really glad that we did not dip into the temperature zone where bacterial growth is possible since today's bowl is a solid 8 out of 10.”
View Day 495 →Every square is a stew day. Color marks when Miso was in the pot.
How does Miso shift the stew's profile?
How does Miso enter the pot?
When Miso goes in, these follow.