Miso is a base seasoning for a significant proportion of Japanese food, so with its special local miso Nagoya cuisine has a distinctive flavour. Hatcho miso is salty and is usually counterbalanced ...

I always keep miso paste in our refrigerator. It’s a great ingredient for vegan cooks to have on hand, because it adds great ...

Our cookbook of the week is Wafu Cooking by Sonoko Sakai. Jump to the recipes: chunky chocolate miso banana bread , pasta with miso Bolognese sauce and miso-honey butter on toasted onigiri . Cook, ...

The range of miso varieties available can be daunting for the novice buyer, but many supermarkets and most specialist shops in Britain will stock a basic selection. The most common types are ...

Some breweries produce miso the old-fashioned, natural way. A local Italian restaurant even uses miso to season dishes. Discover the miso food culture cultivated in Kyoto.

“Without it, Japanese food and flavour don’t exist at all ... Perhaps the most important of these by-products are glutamates, which give miso and soy sauce their intense umami flavour. How do you make ...

In last week’s edition of Winter Soup Club, Jerrelle Guy treated us to a lemony artichoke soup with a sneaky secret ...

JW Marriott Bangkok invites diners on a journey through the bold and comforting flavours of Aichi Prefecture with A Taste of ...

The steam of miso soup comforts me at this time of year. I received my miso from my friend Masami Horie in Shiga Prefecture, who owns a cafe in a 350-year-old house and also publishes good books.