Made only from soybeans and fermented for two years using ancient techniques, Hatcho miso has a special place in the cuisine ...

Takahiro Terada, head chef at Tsuta, a ramen restaurant in Brooklyn, N.Y.

Heat the oven to 425°F with a rack in the middle position. In a small bowl, whisk together the miso, soy sauce, honey and 1 ...

Give your steaks a flavor boost by marinating them with this Japanese condiment, which pairs well with garlic, ginger, soy ...

Dive into the rich history and cozy flavors of miso ramen, a perfect winter delight.

but I had always wanted to make preserved food,” Fujii says. At the earliest, the miso is ready to eat two to three months after preparation. “The sweet and subtle smell is the sign,” she says.

Why not make fermented foods part of your everyday life, like she does? Miso can be used as a marinade for fish and meat, in addition to miso soup. It can be used to flavor stir-fried vegetables ...

Some breweries produce miso the old-fashioned, natural way. A local Italian restaurant even uses miso to season dishes. Discover the miso food culture cultivated in Kyoto.

Miso soup is a traditional Japanese dish consisting of a miso paste combined with a dashi stock, and often comes with tofu, seaweed and green onions. It’s usually served with meals, as is the ...