Takahiro Terada, head chef at Tsuta, a ramen restaurant in Brooklyn, N.Y.

What's swirling around in your delicious bowl of miso soup? Get cozy with the basic ingredients that go into one of the most ...

It's the most common type of miso and is relatively mild in flavour. It's very versatile and can be used in all types of dishes. Red miso (often sold as aka miso), which actually ranges from red ...

To serve, sprinkle with the sesame seeds, chilli flakes and spring onions. We used brown rice miso but you can use any kind of miso paste. Instead of chicken pieces you can also cook a whole ...

The insects were pulverized into powder and treated with rice malt and salt in wooden buckets at Noda Miso Syoten. No soybeans were used in the production. “The flavor makes a difference ...

Miso is made by fermenting various grains and legumes with salt and koji — a fungus to help the fermentation process. Koji is also used in the production of sake, for a similar reason.

including the different types of miso and how to store, buy, and use this unique ingredient. Miso, a fermented soybean paste, is a culinary staple in Japan, says Sonoko Sakai, chef, cooking ...