There's no denying that miso soup is a comfort classic. Equal parts simple and spellbinding, miso soup is traditionally made by dissolving miso paste into a delicate dashi stock to create a spoonable, ...

Often playing a supporting role to salty, sour, sweet, and bitter, umami, also known as the fifth taste, infuses dishes with savory, meaty flavor. One of our favorite sources of umami is miso, a key ...

Miso is a paste made from fermented soybeans, water, salt, and a special mold called koji. This fermentation process not only ...

Most Americans have been introduced to miso, the traditional Japanese fermented soybean paste, in the form of the ubiquitous soup, served as the first course in most Japanese restaurants. In the ...

Salmon season has arrived, and the markets are brimming with gorgeous wild varieties like King Salmon and Coho, which are perfect for grilling, poaching or even simply cooking in a lightly-oiled pan.

This miso paste will last for numerous pickle batches, but its vibrant, salty sweetness will eventually dissipate. You will know the bed is getting “tired” when it becomes watery and the flavors ...

If you enjoy Japanese cuisine, you've probably had your fair share of miso, likely in the form of soup. The thick paste is distinctively complex, as it manages to taste sweet, salty, nutty, earthy, ...

SHORTCUT COOKING: With the addition of a little mirin, this richly flavored Japanese paste turns into a great glaze Miso used to be just a thin, brothy soup that you sipped at a Japanese restaurant.

Use this fermented Japanese paste to add umami flavor to everything from soups to desserts. If you enjoy Japanese cuisine, you've probably had your fair share of miso, likely in the form of soup. The ...