Here's everything you need to know about miso—the salty, pleasantly funky fermented soybean paste.

This miso paste will last for numerous pickle batches, but its vibrant, salty sweetness will eventually dissipate. You will know the bed is getting “tired” when it becomes watery and the flavors ...

A bowl of miso soup with tofu and seaweed. - studioUP/Shutterstock There's nothing quite as soothing as a warm bowl of miso soup. Brimming with umami, it's often topped with silken tofu, wakame ...

"Miso soup's base is a broth called dashi that is made from strips of dried kelp (kombu) and dried smoked bonito flakes (katsuobushi). Miso, a salty fermented soybean paste, provides that savoriness ...

I think this post was long overdue, wasn't it? For those who don't know me, my name's Crystelle and I'm a cook and a baker with a miso obsession. Before I continue, I should probably explain what miso ...

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 ...

When we talk about umami, red meat, mushrooms and soy sauce often come to mind. But there’s another widely used, intensely flavored ingredient that packs a major umami punch: miso. The fermented paste ...

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 ...