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.

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

Hard-boiled eggs are an easy and versatile pick for a quick snack or meal, and the best part is there are many ways to ...

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.

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 ...

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 ...

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 ...

Soup often comes to mind when summer gives way to sweater weather. It’s delicious, usually pretty easy to make, works well ...

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