You love sushi, ramen and tempura. But there’s another staple of Japanese cuisine that you probably don’t know about, writes.

According to the Sydney-based founder of Dai’s Natto, this sticky Japanese fermented soybean dish has ... requires warmer temperatures. The beans are then pressure-steamed for hours, then ...

Japanese cuisine wouldn’t be the same without ... in space exploration as the field grows.” Miso, the salty fermented bean paste, forms the base of many soups, sauces and marinades.

Japanese fermented foods have a long history, but sake and miso producers face problems as eating habits change. A "fermentation designer" is aiming to bring Japan's fermented culture to the world.

Yet I bought more, somehow knowing miso, Japanese fermented soybean paste ... Serve as a dipping sauce for blanched and chilled green beans or other crudite. Note: Sweet white miso is available ...

but present throughout the Japanese pantry in shoyu, miso, mirin and sake, all made by inoculating rice or soy beans with spores of koji (Aspergillus oryzae). Any soup or stew relies on dashi ...

Indian pickles, Korean kimchi, and Japanese tsukemono are examples of fermented dishes that take the flavour profile of a meal up a notch without a person putting in effort. With Korean and ...