Miso has a long history in Japanese cuisine and has been a staple ingredient since as early as the seventh century. While its tenure in the U.S. is quite a bit shorter, people are using it more ...

One tablespoon of miso per head of broccoli adds a nice layer of umami, but if you love bold flavors (like I do), bump it up ...

The salty-sweet, umami-packed miso marinade is one of the stars here. White or yellow miso paste are recommended, as they’re milder than darker miso pastes and won’t overpower the other flavors.

If you’re looking for hints and answers for Strands for Monday, February 3, 2025, read on—I’ll share some clues and tips, and ...

Just a teaspoon of white or yellow miso in cookie dough or cake batters amplifies sweetness and adds savory depth. This trick works wonders in chocolate or caramel recipes, balancing and ...

Tips: Red miso, generally made with a higher proportion of soybeans and fermented for a longer period, is strong and savory, making it ideal for meat. If you can find only milder white or yellow ...

Copyright 2025 The Associated Press. All Rights Reserved. This image released by Milk Street shows a recipe for honey-miso salmon and broccolini traybake. (Milk ...