If you want to make a bowl of miso soup like you might find at a Japanese restaurant, then you need to understand the ...

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 ...

Miso paste brings savory balance and a craveable salty touch to loads of baked goods, but take care when adding it to vanilla ...

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 ...

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 ...