Originally from Japan, miso is a fermented soy paste that is used as a condiment to spice up dishes. Soy and fermentation make it an excellent nutritional cocktail with proteins, vitamins and minerals. Interested yet?
I am a summer child through and through. But autumn and winter also have their charms – especially when it comes to food! Pumpkin is one of my absolute cooking favourites. I think it goes with almost everything. What’s more, Hokkaido pumpkin in particular is very well digestible and also highly recommended for sensitive tummies.
They are virtually a must at every fair and are a delight for young and old alike: caramelised almonds. But what to do when there’s currently neither fair nor market nearby? Just make them at home! It’s really quite simple – we’ll show you how.