If you like sushi, you’re probably familiar with miso soup. Made with tofu, seaweed, scallion, and a subtle yet distinctive broth, it's both simple and satisfying. Miso soup's key component, however, ...

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 ...

Clockwise from top: Kyoto-style white miso, red miso and mellow white miso. (Scott Suchman for The Washington Post/food styling by Lisa Cherkasky for The Washington Post) Every Wednesday at noon ...

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 ...

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 ...

Miso is a paste made from fermented soybeans, water, salt, and a special mold called koji. This fermentation process not only ...

Braised shallots, black garlic, red miso, and dried shiitake mushrooms make a complex glaze for these tender, roasted baby back ribs. Mix white miso with melted dark chocolate to add depth, umami, ...

Just 1 tablespoon of white miso adds deep, savory umami to your green bean casserole. Miso blends right into the sauce—no ...