You're likely familiar with miso soup, but where does that umami flavor come from? The answer is miso paste, and here's ...

While the exct origins of butter mochi are unknown, “all I can do is give thanks that it exists,” writes cookbook author and fashion designer Peter Som. His version uses browned butter ...

The most common types are: Light-yellow miso (Shinshu miso), which ranges in colour from light yellow to yellow-brown. It's the most common type of miso and is relatively mild in flavour.

References to lemony miso gochujang brown butter gnocchi and similar recipes slamming a bunch of trendy food words together started back in 2023 as a way to poke fun at New York Times recipes ...

In a small saucepan, melt the butter over medium heat and cook until golden nutty brown and fragrant, 5 to 6 minutes. Remove the pan from the heat and whisk in the miso (it won’t completely ...

There's so much more to miso than soup. From savory dishes to sweet desserts and icy drinks, here are five creative ways to ...

I always keep miso paste in our refrigerator. It’s a great ingredient for vegan cooks to have on hand, because it adds great flavor to dishes and has many health benefits.

miso, ginger, a little sweetener like honey and brown sugar to balance out the spice, a bright punch of acidity like apple cider vinegar, and a bit of fat like toasted sesame oil and olive oil to ...