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 ...

Miso is fermented soybean paste. It’s made by introducing a mold spore grown on grains called koji (which is also used in the process of fermenting soy sauce, sake, and rice vinegar) to mashed ...

Salty, earthy, funky, is how Sarah Jampel for “Bon Appetit” describes miso, the fermented, versatile ingredient that she puts in everything from pasta salad to apple pie for a mega flavor-boost. Miso ...

Use this fermented Japanese paste to add umami flavor to everything from soups to desserts. If you enjoy Japanese cuisine, you've probably had your fair share of miso, likely in the form of soup. The ...

An experiment on board the International Space Station (ISS) has produced miso paste in what is thought to be the first deliberate food fermentation ever conducted off Earth. Miso is an umami-rich ...

As international culinary landscapes increasingly prioritize functional nutrition and allergen-aware dining, Beijing Shipuller Co., Ltd. has highlighted its commitment to supplying traditional ...

Miso ramen is one of the four major types of ramen dishes in Japan, the others being tonkotsu ramen (pork bone broth), shoyu ramen (soy sauce base broth) and shio ramen (salt-based broth). As the name ...