Miso mania starts…now! Miso is a fermented food made from soybeans, water, salt and a crucial ingredient: koji. Koji is a culture made from a grain like rice or barley (or soybeans) that’s ...

If you enjoy Japanese cuisine, you've probably had your fair share of miso, likely in the form of soup. The thick paste is distinctively complex, as it manages to taste sweet, salty, nutty ...

Kelp, referred to as konbu in Japanese cooking, is used in miso soup because it releases glutamate as it's heated. Glutamate is an amino acid that emits a salty, savory flavor, which gives miso ...

Red miso (often sold as aka miso), which actually ranges from red to dark brown in appearance and has a strong, salty flavour. It too is very versatile and suited to all types of dishes ...

Add enough salt so the water is pleasantly salty ... 5 to 7 minutes. Add the garlic, miso, vinegar and soy sauce and stir to combine. Add the reserved pasta cooking water, increase the heat ...