On this list and in other places, I have seen references to
these two ingredients (miso and tamari) but have never used
them. I got tired of being out of the loop so I ordered a
catalog I believe someone here mentioned from Gold Mine
natural food company. But now I realize how confused I
actually am! There are so many different kinds! So, I am
looking for suggestions as to the most commonly used type,
or the best types to experiement with, but especially types
to avoid, if any. Thanks!
------------------------------