Miso Butter

• 4 tablespoons (1/2 stick) butter, at room temperature
• 2 tablespoons miso
• Freshly ground pepper (optional).

1. Cream the butter and miso together with a fork, adding black pepper if you like.
2. Use immediately, or roll into a log in plastic wrap and refrigerate or freeze for cutting into slices later.

butter, miso, freshly ground pepper

Taken from cooking.nytimes.com/recipes/12331 (may not work)