Hence, after a bit of dehydrator experimentation, I present: chiso, a cheesy miso sprinkle. Can be used to add a powerful umami punch to soups, salads, pasta, etc. Although it’s also a flaky powder, the texture is not so dry and sawdusty as nooch.

Here’s a prelimary recipe after my first experiments, but I may update it later!

It’s very easy to make; the only hard-to-find ingredient is patience 😅