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

Use this fermented Japanese paste to add umami flavor to everything from soups to desserts. If you enjoy Japanese cuisine, ...

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

If you enjoy Japanese cuisine, you've probably had your fair share of miso, likely in the form of soup. The thick paste is distinctively complex, as it manages to taste sweet, salty, nutty ...

At its heart, miso soup combines two fundamental elements of Japanese cooking: dashi (出汁, soup stock) and miso paste (味噌). Traditional dashi brings the crucial umami foundation through carefully ...

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

Dashi Stock: The foundation of Japanese soups, made from kombu (seaweed) and bonito flakes. Miso Paste: Choose white miso for a milder flavor or red miso for a bolder taste. Combine 4 cups of water, 1 ...

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.

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 ...