Miso question – there are many types of Miso, which is recommended for the FT recipes?
I immediately eliminated any made with barley or brown rice. The white miso (shiro) is from soybeans & white rice and then a dark miso (hacho) that says just soybeans, but when looking at the ingredients it includes roasted barley.
Per tablespoon carbs for Shiro = 6g, sugars = 4g. Carbs for Hacho = 4g, sugars = 0