Miso Butter

Softened unsalted butter and miso at room temperature for 4 hours.If you don't have time to wait for the butter to soften, you can soften it in the microwave for 15 seconds (do it in 2-3 second intervals). Do not melt the butter, you want to just soften it.

Once the butter is soft enough to cut through with a butter knife, add it to a large mixing bowl and cut it up into small pieces.

Add the miso to the bowl on top of the butter.

Using a hand mixer, mix it until everything is evenly blended.

If you don't have a hand mixer, you can use the back of a spoon and mash the miso into the butter until everything is evenly mixed together. **Make sure you use a strong and sturdy spoon and not one that is soft and bendable.

You can use it right away or store it in the fridge for later.

Take a large piece of plastic wrap and place it on top of a cutting board.

Using a spoon, add the miso butter on to the plastic wrap. I like to place enough to make it about 1½ inches thick but you can make it thinner if you want to make thinner logs.

Bring the bottom of the plastic wrap to the top

Start rolling the log upwards gently.

Using your finger, try to remove any large bubbles or gaps in the roll by pressing down on it.

Start to roll up one side of the roll, and then roll the other side as well.

Once both sides have been rolled you can tighten the roll by rolling it some more until it becomes a firm tube.I like to roll them in opposite directions, so I will roll my right side upwards, and roll my left side downwards.

Place the rolls on a plate and let them set in the fridge overnight.