It was clearly an entrance to Europe.
People started reacting differently to the miso soup. It was completely new taste to those Turkish people and they were not shy to say that it was unknown taste and they didn’t like it.
My real journey with miso starts from Turkey.
I started thinking hard how I should make the soup in a way that they enjoy more. I started using more oil and meat, and lots of local vegetables that they are familiar with.
I went one step closer to their food culture.