Most Americans have been introduced to miso, the traditional Japanese fermented soybean paste, in the form of the ubiquitous soup, served as the first course in most Japanese restaurants. In the ...

Miso is a traditional fermented Japanese paste made from soybeans, salt, and koji, known for its deep umami flavor and versatility in cooking. In this guide, you’ll learn what miso is, how it’s made, ...

Often playing a supporting role to salty, sour, sweet, and bitter, umami, also known as the fifth taste, infuses dishes with savory, meaty flavor. One of our favorite sources of umami is miso, a key ...

Miso is a thick, peanut butter-like paste made by fermenting cooked soybeans with salt and a mold called koji that is made from either rice, barley or soybeans. Miso is then aged for varying lengths ...

Radishes and miso paste are two ingredients that can elevate the taste of many dishes with their unique flavors ...

Available in a wide range of colors, textures, and flavors, miso is a type of fermented paste used in Japanese cuisine. It’s known for its ability to add some extra oomph to savory soups, sauces, and ...

Miso is a traditional Japanese condiment made by fermenting cooked soybeans and salt. Researchers successfully made miso on the International Space Station (ISS). They found that the miso smelled and ...