Darker miso tends to last longer, and it will continue to ferment and get stronger in the fridge as time goes on. According to Masaharu Morimoto, chef and judge of Morimoto’s Sushi Master ...

The students learned how to produce miso during a class held June 5 as part of their integrated studies. "They learn about local industries and the feelings of people," said Hirotaka Aoki, 45 ...

When you’re craving a warm, comforting meal that’s full of bold flavors, this Vegan Coconut Miso Chickpea Soup is the answer.

The life explorer started making miso 10 years ago when she interviewed a master of miso production. She now makes it from scratch and produces 100 kilograms of miso annually. What is the best way ...