Miso paste has been a staple of Japanese cuisine for centuries and is considered the secret to the country's good health.

Latest cookbook from Yotam Ottolenghi features dishes that nurture and offer convenience, nostalgia and indulgence ...

Miso paste has been a key component of Japanese cuisine for centuries and is considered a secret to the country's health.

Miso soup is a Japanese soup of miso paste (made by fermenting soybeans with salt and koji) with dashi stock (made with dried kelp/seaweed and bonito flakes - a dried fish). Miso soup is known for its ...

Miso, sesame seeds, sesame oil, and rice vinegar come together in this quick, extra-savory dip perfect for serving with crisp ...

Scientists studied miso fermentation on the ISS versus Earth to understand how space conditions affect flavor, texture, and ...

Sesame is used three different ways — as oil, tahini and toasted seeds — in this dish full of crunch and umami ...

Instead, place the miso in a small fine-mesh strainer, lower it into the warm dashi and whisk it in. This will break up the paste and evenly distribute it into the broth. Kombu, katsuobushi and wakame ...

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 ...

Astronauts made miso paste aboard the ISS to see if it would ferment similar to its Earth-based counterparts.