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

Miso paste pairs particularly well with cocktails ... and milky goodness into dozens of recipes, both savory and sweet. The salty, fermented depth of miso melds seamlessly with butter's silky ...

This vibrantly tasty salmon, brushed with a flavorful miso ginger sauce, seared, and then baked for perfect tenderness, can ...

Salmon fillets are seared skin-side down to crisp up the skin and served with an easy-to-make, umami-rich sauce.

Light-yellow or red miso should not be substituted in recipes that call for sweet white ... Korean grocers will sell a spicy type of bean paste called kochu jang (or gochujang), which is flavoured ...

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

White miso, a Japanese pantry staple ... they will become a paste instead of having the coarse, dry texture needed for this recipe. An earthy sparkling natural wine, such as Meinklang Foam ...

One such recipe that checks off a few of these boxes ... Next go in sliced shiitake mushrooms followed by fresh garlic, miso paste, vinegar and soy sauce. Reserved pasta cooking water is added ...

This recipe goes one further by adding shiro miso. Yep, forget all those sweet pots you’ve made in the past – this one is full of umami magic. Miso is a paste usually made from fermented soybe ...

Put the hatcho miso, nashi pear, sake, ginger and garlic in a blender or food processor (or use an immersion blender) and purée to a thick, rough paste. Cut the butter into small chunks ...