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Ayo Edebiri, star of Hulu hit series, 'The Bear,' uses miso to add a depth of flavor to pasta dishes. Here's why miso should be a staple in your home kitchen.
This vegetable and noodle-packed bowl is easily adaptable to whatever produce you currently have in your fridge.
Nobu-style miso-marinated black cod that cooks up quickly and perfectly in a hot pan in minutes! While it does need to marinate for at least 24 hours, it is worth every minute when...
My maple miso dressing takes less effort to make than it does to open a bottle of store-bought dressing, and it tastes a lot better. It’s sweet, tangy, and savory all in one, and i...
It’s changed my dinners forever. READ MORE...
Tender green beans are coated in a savory blend of miso, mustard, and lemon juice for a quick, versatile side dish perfect for any meal.
Summer in Japan brings heat, humidity, and tired appetites. So coastal cooks invented cooling dishes to fight the season. One of the most unusual comes from the Seto Inland Sea. Pe...
The markets are filled with different types of salmon and all seem fatty and therefore tasty. Here is the simplest way to prepare this protein with just a store-bought teriyaki sau...
Sake truly takes shape in one bubbling tank. That tank holds the moromi. So what is moromi in sake brewing? Moromi, written 醪 in Japanese, is the main fermentation mash of sake....
Seida no Tamaji is a traditional potato dish from Yamanashi Prefecture. Made from small potatoes simmered in a sweet and savory miso glaze, it represents both the local food cultur...
Sake begins with a quiet transformation inside a grain of rice. That transformation has a name: koji. So what is koji in sake brewing? Koji is steamed rice grown with a special mol...
Sukiya serves up a unique interpretation of miso ramen. Along with Yoshinoya and Matsuya, Sukiya is one of Japan’s big-three gyudon/beef bowl chains. But while Sukiya has always be...
Fortifying this vegan udon soup with tofu, shiitake mushrooms, and ample colorful vegetables makes this an ultra-satisfying meal.
This is an elegant spread, yet easy to prepare, besides being tasty and nutritious. Tofu provides the base, but mushrooms, garbanzo beans and cashew butter add fun flavors and give...
Some foods survive for centuries not because they are trendy, but because they are deeply tied to a place and its people. Mame shitogi (豆しとぎ) is one of those foods. It comes fr...
Kagawa is famous for udon, yet the prefecture hides other treasures. One of them is iriko meshi, a humble rice dish with deep flavor. Iriko means dried sardines, a pantry staple ac...
Silken tofu becomes a textural delight when topped with a quick homemade chile crisp featuring toasted peanuts, panko, and aromatic spices, creating a perfect balance of flavors an...
Unlike some other fermented foods, making "nattЕЌ" requires the ability to release heat and condensation produced by the bacteria at the center of the process.
Even when it is hot outside, I crave soup. This recipe is simple because you start with chicken broth and just add a good green, such as watercress, and whatever protein you have o...
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