Editor’s note: In the Taste of Life series ... In Nagano, she started to give miso-making a try. “As a cooking expert, I was often asked to create time-saving or simple dishes that could ...

Fermenting soybeans, Koji mold and salt produces miso. The taste of this rich, aromatic seasoning varies depending on regional climates. In Kyoto, rice miso is the standard, while white miso ...

A paste of fermented soybeans, miso is a famous Japanese ingredient that epitomizes the fifth taste of umami. Miso packs a ...

If you enjoy Japanese cuisine, you've probably had your fair share of miso, likely in the form of soup. The thick paste is distinctively complex, as it manages to taste sweet, salty, nutty ...

Miso soup is a staple on the menus of Japanese restaurants and sushi bars. The Japanese cannot imagine a meal without this ...

Infusing miso into baked goods sounds strange but creates complex flavors. Just a teaspoon of white or yellow miso in cookie ...

Simply reducing the amount of salt will make a dish less satisfying in terms of taste and feeling full, but it is a great chance to show off your skills. “When cooking miso soup, make thicker ...

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.