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

Fermenting soybeans, Koji mold and salt produces miso. The taste of this rich, aromatic seasoning varies depending on regional climates. In Kyoto, rice miso is the standard, while white miso ...

TOYOTA, Aichi Prefecture--Following the success of its bug-based miso seasoning, a company here released soy sauce created from crickets. Noda Miso Syoten Limited Partnership Corp. worked with a ...

Portioned salmon filets are smaller and will cook faster than a whole piece. It’s a matter of five to 15 minutes, and when ...

“Rich in umami and balanced in taste, it is a star seasoning,” he says. This week’s dish is a miso-flavored stir-fry using nagaimo yam, eryngii mushroom and pork. The flavor turns out ...

Miso is a typical Japanese fermented food mainly used as a seasoning in soup and other dishes. Kato Atsushi is the owner of a long-established miso brewery. He collaborates with Hiraku ...