Miso Spice

• 1/2 cup miso

1. Heat the oven to 175.
2. Line a baking sheet with parchment paper.
3. Smear the miso in an even layer, as thinly as possible, over the parchment.
4. Its O.K.
5. if its ragged around the edges or even a little thick in places.
6. Bake, undisturbed, until large pieces of miso peel easily from the paper, about 3 hours.
7. Turn the pieces and bake on the other side, until the miso crumbles easily, another 3 to 4 hours.
8. Let the miso cool, then crumble it with your fingers or grind finely in a spice mill or designated coffee grinder.
9. (It keeps in the fridge in a sealed jar for months.)

miso

Taken from cooking.nytimes.com/recipes/12330 (may not work)