There's no denying that miso soup is a comfort classic. Equal parts simple and spellbinding, miso soup is traditionally made by dissolving miso paste into a delicate dashi stock to create a spoonable, ...

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 ...

A steamy bowl of miso soup always leaves one satisfied. Rife with a rich, umami flavor, the silky broth has a taste and feel that soothes the soul. A swirl of miso paste in hot water is enough to make ...

Close up of miso and peanut butter cookies on wire rack - Chirawan Thaiprasansap/Shutterstock Miso is a terrific add-in to pastries because it provides a pleasingly ...

The biggest challenge when making miso at home is patience. According to this how-to article, the fermented soybean paste takes “two days of active time and six months of inactive fermentation time.” ...

Miso, the Japanese fermented soybean paste is not just used in the soup you get at Japanese restaurants. From marinades to caramels — the possibilities are endless! Anna Sugiyama founded her own Miso ...

Citrusy, sweet and savory, this roast chicken dish can be categorized under “low effort, high reward.” A handful of flavorful ingredients and minimal prep make maple-miso chicken thighs a breeze to ...

If you're a fan of miso soup or miso fried rice, you probably have a bag or a tub of this umami-packed paste sitting in your fridge. But how long can you keep it there? As a fermented product, miso is ...