On Tue, 12 Jan 2016 09:45:18 -0800 (PST), dsi1 >
wrote:

> On Monday, January 11, 2016 at 8:28:33 PM UTC-10, sf wrote:
> > On Mon, 11 Jan 2016 16:13:13 -1000, dsi1 > wrote:
> >
> > > On 1/11/2016 3:44 PM, sf wrote:
> > > > On Mon, 11 Jan 2016 13:06:10 -1000, dsi1 > wrote:
> > > >
> > > >> On 1/11/2016 6:26 AM, sf wrote:
> > > >>
> > > >> http://www.thekitchn.com/recipe-nobu...ack-cod-117238
> > > >
> > > > What's the difference between miso paste colors? More color means
> > > > stronger flavor?
> > > >
> > >
> > > The red miso is stronger than the white miso. I use the red myself. I
> > > think most people go for the white but I don't have any strong
> > > preference. Either one is good!
> >
> > So - whatever color miso you have on hand will be fine?
> >
>
> I'd use red but I think most people use white miso because it's more popular.

Thanks, I've had yellow miso for a while and haven't used it, so I'll
just stick with that if I decide to try the recipe.

--

sf