Miso paste, a staple in Japanese cuisine, is a fermented soybean paste that adds a rich, savory, umami flavor to all kinds of ...

Her recipes have been featured in many publications ... doenjang, a Korean fermented soybean paste, boosts the umami taste in the broth when mixed with a mild anchovy broth, giving it a well ...

This hearty soup-stew uses Korean fermented soybean paste, doenjang ... other varieties to the shimeji and enoki called for in the recipe. Yuksu bags are the Korean equivalent of Japanese dashi ...

In a small bowl, mash the fermented bean curd with the brine to a smooth paste. Mix in the sugar, soy sauce and rice wine. Finely mince the garlic cloves. Cut the chillies into thin rings ...