Often playing a supporting role to salty, sour, sweet, and bitter, umami, also known as the fifth taste, infuses dishes with savory, meaty flavor. One of our favorite sources of umami is miso, a key ...

Most Americans have been introduced to miso, the traditional Japanese fermented soybean paste, in the form of the ubiquitous soup, served as the first course in most Japanese restaurants. In the ...

Miso paste has been a staple in my Japanese family for hundreds of years. It's the perfect way to get natural probiotics as well as an immunity boost and overall gut-health boost in the morning! With ...

You’ve probably seen miso paste used as an ingredient in everything from classic miso soup to desserts, like miso caramel cardamom thumbprints. As an avid cook, it’s one of my favorite staples. It ...

The biggest challenge when making miso at home is patience. According to this how-to article, the fermented soybean paste takes “two days of active time and six months of inactive fermentation time.” ...