Miso paste, a staple in Japanese cuisine, is a fermented soybean paste that adds a rich, savory, umami flavor to all kinds of ...

Japanese cuisine wouldn’t be the same without miso — but astronauts wanting use the fermented soybean staple in space one day ...

Light-yellow or red miso should not be substituted in recipes that call for sweet white ... Korean grocers will sell a spicy type of bean paste called kochu jang (or gochujang), which is flavoured ...

Miso, the salty fermented bean paste, forms the base of many soups, sauces and marinades. Every region in Japan has its own special recipe. It is traditionally made of soaked soybeans, water ...

Plant-based probiotics are good bacteria present in fermented foods that can aid digestion and promote gut health ...

A miso soup shows the ingenuity of Jewish cooks in Japan, who adapt traditional dishes with local ingredients.

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 ...