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 ...

There's no denying that miso soup is a comfort classic. Equal parts simple and spellbinding, miso soup is traditionally made by dissolving miso paste into a delicate dashi stock to create a spoonable, ...

This miso paste will last for numerous pickle batches, but its vibrant, salty sweetness will eventually dissipate. You will know the bed is getting “tired” when it becomes watery and the flavors ...

Miso might have first come on your radar as a soup starter at your favorite sushi spot, but the fermented paste offers far more versatility in the kitchen, with plenty of creative uses. From adding ...

Miso is usually used to make Japanese broth like soups, or as a glaze for baked fish, or a marinade for different meats, but ...

An experiment on board the International Space Station (ISS) has produced miso paste in what is thought to be the first deliberate food fermentation ever conducted off Earth. Miso is an umami-rich ...