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 ...

In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside. In the bowl of a stand mixer ...

Clockwise from top: Kyoto-style white miso, red miso and mellow white miso. (Scott Suchman for The Washington Post/food styling by Lisa Cherkasky for The Washington Post) Every Wednesday at noon ...

Miso is a traditional fermented Japanese paste made from soybeans, salt, and koji, known for its deep umami flavor and ...

This miso paste will last for numerous pickle batches, but its vibrant, salty sweetness will eventually dissipate. You will know the bed is getting “tired” when it becomes watery and the flavors ...

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 ...