Miso Butter

4 tablespoons (1/2 stick) butter, at room temperature
2 tablespoons miso
Freshly ground pepper (optional)

Cream the butter and miso together with a fork, adding black pepper if you like.
Use immediately, or roll into a log in plastic wrap and refrigerate or freeze for cutting into slices later.

Possible additions: Chopped scallions or chives; minced garlic, ginger or chilli; lemon, lime or orange juice or citrus zest.
Melted onto fish, chicken or steak (lots of umami); on asparagus, broccoli or carrots; drizzled on a baked sweet potato (or a regular baked potato).