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

Miso paste, a staple in Japanese cuisine, is a versatile ingredient known for its umami-rich flavor. Made from fermented soybeans, it can enhance a variety of dishes beyond traditional soups.

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

Miso, a fermented soybean paste, is a culinary staple in Japan ... However, the options might be limited, so it's best to visit a specialty Asian or Japanese supermarket if you want more variety.

The salty-sweet, umami-packed miso marinade is one of the stars here. White or yellow miso paste are recommended, as they’re milder than darker miso pastes and won’t overpower the other flavors.

For the best results, always use fresh ingredients in your soup. The quality of your ingredients will directly affect the final taste. When you’re not using your miso paste, store it properly in the ...

East meets west as the intense savoury flavour of Japanese miso paste combines with the fruity bitterness of British beer in this chicken recipe. We cooked it on the barbecue but it’s just as ...

Celebrity chef Lorraine Pascale, 52, put on four stone when her daughter was born but after a while, she managed to lose it and has shared her secrets ...

The BBC star revealed what she kept in her fridge and cupboards to lose four stone in weight after giving birth to her ...

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