If you were wondering whether it’d be possible to ferment foods in space, the answer is apparently yes. In a study published ...

Garum is on everyone’s lips at the moment; at Newtown’s newest vegetarian haunt Flora, Head Chef Jude Hughes pairs mushroom ...

This marks the first time scientists deliberately fermented food in space, opening up new possibilities for future astronauts ...

Scientists have created miso aboard the ISS, and while it is good, it is still not the same as Earth-made miso. Why is that?

Umami describes the delicious savory flavor that we all know and love. Stock up on these chef-recommended ingredients to add ...

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

The raw soy sauce is held in a special tank for a few days so the mixture can settle into three layers: oil on top, sediment ...

The traditional Japanese condiment is a fermented soybean paste made by combining cooked soybeans, salt and koji, which is a mold culture typically grown on rice or barley. The fermentation ...

Every region in Japan has its own special recipe. It is traditionally made of soaked soybeans, water, salt and koji (a type of mold), and traditionally takes about six months to develop its ...

Salt plays a vital role in the body by helping regulate fluid balance, muscle function, and nerve signaling. However, excessive consumption can lead to serious health risks, making it essential to ...

Hakata TonTon serves hot pot at Cha Kee, a new shop focuses on the bureka and more restaurant news.