Miso soup is found on every menu of Japanese restaurants and sushi bars. The Japanese cannot imagine a meal without this ...

It's fermented for a much shorter time (two to eight weeks) than other miso types, which are usually fermented for three years or more. Light-yellow or red miso should not be substituted in ...

Prepared with fermented miso paste, this soup is known for its rich umami flavour and the flexibility to adapt its ingredients according to the season and taste preferences. Let's explore more ...

Heat the oil in a large saucepan and fry the onion, peppers and courgettes for five minutes until softened. Stir in the ...

Tip: You can commonly find kombucha in most supermarkets, health stores and farmers’ markets. 5. Miso: A fermented paste made from barley, rice or soya beans, miso adds a sweet and salty flavour to ...

It is a key ingredient in miso soup. You can also make this with other grains like rice or barley. The fermentation process can vary in length, typically ranging from a few months to several years, ...

Miso, a fermented soybean paste, is a culinary staple in Japan, says Sonoko Sakai, chef, cooking teacher, and author of Japanese Home Cooking. It’s made using just four ingredients: cooked ...

Fermented foods are an easy and delicious way to improve gut health, digestion, and overall well-being. Whether you are new ...

If you're not feeling great and are craving something warming, comforting, and high protein, try this vegan miso noodle soup ...

She handles everything from planning to editing to sales on her own, while making miso, pickles and funazushi (fermented crucian carp sushi, one of the most famous delicacies of Shiga, known as ...