Trump, Vance participate in wreath-laying ceremony at Arlington National Cemetery ...

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

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

but I had always wanted to make preserved food,” Fujii says. At the earliest, the miso is ready to eat two to three months after preparation. “The sweet and subtle smell is the sign,” she says.

Heat the oven to 425°F with a rack in the middle position. In a small bowl, whisk together the miso, soy sauce, honey and 1 ...

Tim Anderson’s new book, Hokkaido, is inspired by Japan’s northernmost prefecture, where Western influences and Indigenous ...

Miso soup is a traditional Japanese dish consisting of a miso paste combined with a dashi stock, and often comes with tofu, seaweed and green onions. It’s usually served with meals, as is the ...

Some breweries produce miso the old-fashioned, natural way. A local Italian restaurant even uses miso to season dishes. Discover the miso food culture cultivated in Kyoto.

Researchers have shed light on the dieting habits of 'Blue Zone' residents in a bid to help people live past 100 years old ...

Why not make fermented foods part of your everyday life, like she does? Miso can be used as a marinade for fish and meat, in addition to miso soup. It can be used to flavor stir-fried vegetables ...