Master of Miso: Biwa’s Gabe Rosen Lets Us in on the Fermented Fun

Master of Miso: Biwa’s Gabe Rosen Lets Us in on the Fermented Fun

By Alisa Sloan, Foodable Contributor

What’s more fun than making miso? If you’re thinking “just about anything,” you’re totally right. It takes from six weeks to three years to mature your miso, and during that time it’s just sitting there — probably in a bucket with a cheesecloth on top, and probably a little bit stinky — offering you absolutely zero feedback or entertainment value. Meh.

But then one day, when you’ve determined that your miso is ready for prime time, you must figure out what to do with it. There’s only so much miso soup a person can eat in a given month, so deciding how to use it is the toughest part of making miso. This is why most of us leave it to the professionals. Don’t know about you, but I’d rather go to Biwa and enjoy the fermented fruit of chef/owner Gabe Rosen’s labors than make it myself. Not to mention, he has access to the entire Biwa pantry — and its cooking staff — which trumps my kitchen setup. Biwa miso for the win!

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