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.

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

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 ...

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.

TAKASAKI, Gunma Prefecture--Miso Pan bread, a specialty made with fermented bean paste spread inside a baguette, will soon be on the fast track to the capital aboard a bullet train from here.

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 ...

Cynthia Sass is a nutritionist and registered dietitian with master's degrees in both nutrition science and public health. Frequently seen on national TV, she's Health's contributing nutrition ...