As long as you use it in your recipe, your dish is bound to taste great — but is white or red miso paste the right ingredient ...

To add deeper umami notes to your miso soup, the secret lies in a simple yet impactful swap: Substituting white miso paste ...

Light-yellow or red miso should not be substituted in recipes that call for sweet white ... Korean grocers will sell a spicy type of bean paste called kochu jang (or gochujang), which is flavoured ...

Enter Sonoko Sakai’s miso ... recipe: “It’s the supporting actor that really elevates the star of the dish, which is apple.” To get the right punchiness of salt and umami, Sakai relies on ...

Meanwhile, bring a large pot of salted water to a boil over medium-high. Add pasta, and cook according to package directions for al dente, 9 to 11 minutes. Reserving 2 cups pasta cooking liquid, then ...

The umami-rich flavor of this recipe comes from a marinade made from white miso paste, maple syrup ... yellow, and red. The deeper the color of the miso, the more intense the flavor, due to ...

Light-yellow or red miso should not be substituted in recipes that call for sweet white ... Korean grocers will sell a spicy type of bean paste called kochu jang (or gochujang), which is flavoured ...