Miso is so much more than the name of a delicious savory soup. Miso is a fermented soybean paste that is popular in Japanese cuisine. It is typically made by mixing soybeans with salt, koji (a ...

3. Place the water and rinsed rice in the cooker insert of an Instant Pot. Stir in the ginger, mirin, dashi, sesame oil, and ...

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 ...

Ingredients: - 300 g salmon fillets skin-on, typically 2-3 fillets, or trout - 2 pinches salt - 1 tbsp potato starch (katakuriko) or cornstarch - 1 tbsp cooking oil - finely chopped green onions - ...

Few dishes can provide all five flavours in a simple bowlful. Which is why this recipe is so seductive. Deep umami flavour is cut through with zingy freshness and satisfying warmth ...

If you’re intimidated by cooking fish or you can’t tell hake from halibut, a new cookbook from America’s Test Kitchen will have you confidently clearing space in the fridge for your next kitchen ...

If you're a fan of miso soup or miso fried rice, you probably have a bag or a tub of this umami-packed paste sitting in your fridge. But how long can you keep it there? As a fermented product, miso is ...

Celebrate AANHPI Heritage Month with this delicious recipe for spicy miso ramen Writer and six-time bestselling author Candice Kumai is celebrating Asian American Native Hawaiian Pacific Islander ...