Kerby
FOOD & DRINK
Fri 9:40 | Growing a miso-making operation from scratch in the Illinois Valley
What food connects you to your family? For Midori Uehara, that food is miso, the fermented soybean paste used in many Japanese foods. She started making her own miso after moving to Oregon a few years back, and the labor of love turned into a business, Mido's Miso. From the base in Cave Junction,Mido's Miso travels to store shelves from Ashland to Eugene.
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