Not sure what “Misozuke” is? Well, it’s right in the name! Soy Miso is used in Japanese cuisine to make pickles that are called Misozuke. Traditionally, the pickles are made of veggies like cucumber or daikon. With sous vide, though, you can give your yolk a texture that you really can’t get anyway else–and you can take advantage of that texture by making it into a Misozuke! So miso-tycal.