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.

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

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 ...

1. Eggs, packed with natural goodness, high in protein, Vitamin B12 and loads of antioxidants. Eggs everyday all day! Suitable for all eating occasions, fun fact here a chefs Torque has 101 pleats in ...

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 ...

Miso is a salty paste made from fermented soybeans, rice or barley, sea salt and probiotic or 'friendly' bacteria. The paste is made into a soup by adding hot water. It can also be used as a ...

Tofu contains a lot of protein and some healthy fat, too. Miso has been shown to help prevent intestinal inflammation. Sesame seeds are small and pack a ton of fiber. "Oftentimes, the healthiest ...