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

In a city once ruled by fierce samurai, where landmarks whisper the deeds of legendary warriors and dramatic battles, another story also began: that of Hatcho miso. Nagoya has a centuries-old ...

Infusing miso into baked goods sounds strange but creates complex flavors. Just a teaspoon of white or yellow miso in cookie ...

The flossy white fungus is foundational in Japanese cuisine, but is becoming increasingly popular in the West. Here’s ...

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

Miso Pan bread, a specialty made with fermented bean paste spread inside a baguette, will soon be on the fast track to the ...

What's swirling around in your delicious bowl of miso soup? Get cozy with the basic ingredients that go into one of the most ...

In this recipe from our cookbook “Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” we combine miso, soy sauce and honey to make a savory-sweet, umami-rich marinade for meaty, ...