Here's how to take this sweet, salty, savory, and nutty paste beyond Japanese cuisine.
I'm pretty fanatical about miso—my style of cooking uses very little cream or butter, so adding miso to something gives it that body or texture that you might be missing without it, while upping the salt content a little bit.
We also have a dish of mashed sweet potatoes where make a browned butter, throw in some rosemary until the butter foams, throw in some miso, and then pour that over boiled sweet potatoes. You get a woodsy flavor and sweet saltiness that's so good we can't take it off the menu. You don't need a recipe; just taste and adjust as you go.
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