Color and character are further traits that miso imparts to this dish. If you axe the paste, be prepared to compensate for ...

A bowl of ramen is a symphony of flavors. The main components of a bowl of the Japanese soup dish, much like a classical orchestra, play their part in sections first before coming together to form ...

Let's review the basics of Japanese cooking with chef Rika and master chef Saito. In this second episode, we focus on 2 of the most popular seasonings used in Japanese cuisine: shoyu and miso.

Shoyu can be light (‘usukuchi’), with a saltier ... Traditionally it was a by-product of making miso – as the soybeans ferment to make miso, they release a fermented liquid, which is tamari.

Koji is arguably the most important ingredient in Japanese cooking. Grains or soybeans that have been inoculated with koji mold are behind some of Japan’s most important fermented foods, including ...