Miso Salted Caramel Topping and Orange Chocolate Swirl Cake #GlutenFree

When you go to sushi you expect an offering of miso soup, right?  Taken for granted miso was once on par with a gift of silk. Miso was a precious seasoning reserved for royals.

Two schools of thought prevail on the history of Japanese miso. One thought is that a form of miso was used to preserve food as early as the Iron Age. Another touts the idea that miso trailed in on the tails of Buddhism texts from China.

Regardless of origin, it’s fact that by the time of the One-Eyed Dragon of Osho, Date Masamune, nutrient-rich miso was seen as a powerful tool in war. (Click here to get the scoop on all the benefits of miso.) One of master samurai Masamune Date’s strategies was to ensure miso was available for his men on the warpath. In basements all across Japan, the Date clan fermented soybeans with koji (a starter) and salt. You might say Masamune Date was one of the first to build a miso factory.

Centuries later, modern day warriors around the world are coping with stress via exercise, diet and miso! If caramel, chocolate and cake are not your thing, thank you for reading this far. Your reward is a fantastic recipe for 5-Ingredient Salmon Miso Soup from Jen Reviews.

Also, for consideration for your dessert table is this brilliant gluten-free Miso Salted Caramel Topping and Orange Chocolate Swirl Cake. Fresh orange zest and a swirl of chocolate fudge punches up a Pamela’s Classic Vanilla Cake mix. The ½ tablespoon of miso melted with a ½ cup of caramel topping compliments the tender crumb cake. P.s. Salted caramel fans may convert to miso salted caramel drizzles after one bite. The subtle but salty miso lingers after bites of sweet caramel and chocolate. 

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