I threw out the first two containers of miso I bought because they didn't smell right. I knew miso was fermented. But how do you know when fermented goes bad? Yet I bought more, somehow knowing miso, ...

Most Americans have been introduced to miso, the traditional Japanese fermented soybean paste, in the form of the ubiquitous soup, served as the first course in most Japanese restaurants. In the ...

Here's everything you need to know about miso—the salty, pleasantly funky fermented soybean paste.

The protein-rich fermented soybean paste called miso is one of the world’s great (and instant) flavor foundations, and once you start thinking of it like that, instead of a mysterious, even rarified, ...

Rich but still light, miso ramen delivers comfort in a bowl. With its chewy noodles, seasonal vegetables and soft egg, you'll ...

Miso paste is a traditional Japanese food made by fermenting soybeans with a mould called koji and sea salt. The most common types of miso are red, white, barley and soybean. Miso was introduced to ...

Alarmed by the gradual disappearance of small-scale miso breweries that have been a key part of Japan’s tradition of fermented foods, an entrepreneur is on a mission to save such enterprises with her ...

Often playing a supporting role to salty, sour, sweet, and bitter, umami, also known as the fifth taste, infuses dishes with savory, meaty flavor. One of our favorite sources of umami is miso, a key ...