Cooking Without Salt, Oil, and Sugar: Ideas and Amazing Flavors | Cathy Katin-Grazzini
The Exam Room by the Physicians Committee
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The Taste of Miso Paste
There are very mild miso paste like chiro white miso, which is fermented for just a number of months. You can dehydrate your miso paste into a powder that you know, I grind into a powder and use it as a finishing salt. So people have those options when they're looking at the recipes in the cookbook,. They can flavor them to as much, or as little as they want or omit it all together, if they prefer that as well.
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