Thanks. Those are very good tips. I can vouch for the anchovies - if they’re used right, nobody knows exactly what it is.
I once made a scalloped potato dish with Miso, that was great. I think it was in the original ‘Book of Miso’ by William Shurtleff. Will try to find it.
I’ll try that - Miso’s so flexable... I use a small amount of mayo in my scrambled eggs with 1/4 teaspoon of baking soda. Makes them fluffy and moist.