Miso can be intimidating if you have never cooked with it before. To learn which type is best to use when making a marinade, ...

It's not overly salty, either, and has just the right balance of seasoning. Typically I tend to doctor up a jarred sauce with ...

Chef Saito's authentic recipes: (1) White Miso Ozoni (2) Isobeyaki with Sweet and Savory Butter Sauce. 1. Boil the spinach in salted water. Plunge it into ice water. Bind it and roll in a makisu ...

Sweet white miso (usually sold as shiro miso) is sweeter and lighter in taste, colour and texture. It's always smooth in texture and is more suited to use in salad dressings, spreads and marinades.

White miso has the versatility of butter and mustard combined and I use it to help emulsify other ingredients, add delicious umami flavours to endless marinades and, of course, it's the hero ...

In Kyoto, rice miso is the standard, while white miso, which evolved within dynastic culture 1,000 years ago, is still used in day-to-day cooking, New Year's dishes, and by local restaurants.

I always keep miso paste in our refrigerator. It’s a great ingredient for vegan cooks to have on hand, because it adds great flavor to dishes and has many health benefits.

Adding the cobs to the pressure cooker helps to extract maximum corn flavour. White miso adds an umami note to this simple but flavourful veggie corn chowder. Lay each corn cob on a chopping board ...

It was a soup made of kombu kelp stock and white miso. After returning to Tokyo, he came up with four new seasonal udon noodles. The winter dish “o-udon (honorific expression of udon ...

Miso Master in Rutherford County honors an ancient craft. It has become the world's largest organic producer of a Japanese culinary staple.