After a year spent tracking WA restaurants, WAtoday food writer Max Veenhuyzen assembles a dream menu starring his favourite ...

Japan's central region, well known for its fermented products, is drawing in visitors to tour its traditional soy sauce and ...

Foreign visitors who toured Maruya Hatcho Miso Co., a miso production factory in Okazaki, Aichi Prefecture, with a nearly 700-year history, said they admired how the long, labor-intensive process of ...

Nutty white miso and a medley of wild mushrooms pack this simple pasta with mouthwatering umami. Anna Theoktisto is a recipe tester and developer. Anna has been working in Dotdash Meredith test ...

Miso and brown sugar bring butterscotch flavor to this fall tart. Canned pumpkin transforms the popular Miso Custard Tart at Current Charcoal Grill in Birmingham, Alabama into a stunning fall ...

Enter Sonoko Sakai’s miso apple pie recipe from her most recent cookbook, Wafu Cooking. Sakai’s apple pie is a tribute to the simple slab pie recipe her mother made when Sakai was growing up ...

Hatcho miso is produced using an age-old method that imbues it with a special colour and flavour. MISO tastes different depending on who makes it and where it’s made, as the production method ...

He also adds, “all ingredients can be found in an Asian grocer and they can easily be used in multiple dishes after.” His miso-baked cauliflower came about through the Melbourne restaurant's ...

When using frozen clams, just plunk them directly into boiling water. "Hatcho" miso uses soybean "koji" fungus matured for a long period. It's rich in flavor and has a faint astringency and ...