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.

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.

1. To make the marinade, mix together the white miso paste, sake, garlic cloves, grated garlic and ginger, caster sugar and rice vinegar and place in a shallow non-metallic bowl. Add the fish and ...

BRAISED pomelo rind is a fascinating and lesser-known dish, often found in Chinese cuisine, particularly in Teochew or ...

How many can you do? 2. Quinoa, High in protein, fibre and B vitamins a wonderful addition to a salad or replacement for rice 3. Olive oil, I cook in this and use Extra virgin to dress salads with, it ...

Bucatini is a delicious alternative to spaghetti that offers a more complex textural profile and surprises along the way.

Millions of Americans already on tight grocery budgets are scrambling as food prices of household basics such as eggs continue to inch higher and higher. Egg prices rose 3.2% in Dec. 2024 and are ...

If you are looking for a fast and healthy meal, try stir-fried kelp noodles. Simply saute your choice of veggies (think bell ...

After news of McCarthy's departure surfaced, speculation about his possible replacement ensued. During pregame coverage of Monday's wild-card round game between the Los Angeles Rams and Minnesota ...

“Without it, Japanese food and flavour don’t exist at all.” To be scientific, koji is aspergillus oryzae, a fermentation culture used in the production of sake, soy sauce, miso, rice vinegar and mirin ...