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Well, at least the kids didn't find chocolate miso for Christmas but fig miso is only slightly less puzzling as to how to use. The one obvious use is as an ingredient as a glaze for chicken, salmon, and perhaps ribs.  Beyond that I'm stumped and my usual odd ingredient sites aren't providing much help although I do find recipes that include both figs and miso as separate ingredients. And EYB does not seem to have it as an ingredient - again just recipes for figs and miso as separate ingredients. Anyone have suggestions?

And yes, in trying to track this down, I discovered chocolate miso is a real thing.

Fig miso is made from dried or fresh figs and Saikyo miso (sweeter white miso). Mix with cream cheese as a spread or eaten bit by bit with glass of wine, use as smear sauce for grilled pork, vegetable dengaku ie spread on eggplant and other vegetables, and grilled. Here is a donburi using sauté of thin fatty pork slices, onion cooked with sauce as shown. It goes on top of rice followed by thin julienne of cabbage and cooked pork.

Pork belly...400g Potato starch...appropriate amount 1 onion, thinly sliced Sesame oil or salad oil...appropriate amount Salt and pepper...a little ★Fig miso... 4 tablespoons sake ... 1 tablespoon Tobandjan... 1 tablespoon ~ (if you like) Grated ginger...1 piece Soy sauce... to your taste Top all with hot spring eggs known as onsen Tamaho or poached egg

I would also think mixed with some mayo, it would make great base for chicken, turkey, potato, or kabocha salads with hint of sweetness and umami from miso.  

Usually chocolate miso is used for making desserts such as brownies, fresh chocolate called Nama chocolate. You mix chocolate with aka miso.  Like this

200g of chocolate, melted
・100g unsalted butter
- 100g of sugar
・20g of red miso
・3 eggs
・Flour 120g
・2 teaspoons baking powder
・1 tablespoon rum
・50g walnuts
・50g fig, chopped

Thank you - I hoped you could come through for me. Now I'm off to the kitchen. And, yes, I am a fan of donburis.