Other types of miso include mixed miso, or awase miso, which is made by combining white and red miso, says Terada. Miso can also be made with 100 percent soybeans to produce hatcho miso, which is ...

Last, but certainly not least, red miso is fermented for 12 months or more and has the highest amount of soybean and a deep ...

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 ...

One of our secret ingredients to build flavor fast is miso. As an umami base, it helps balance and unify sweet and sour notes in everything from chicken to pasta, even cookies.

1/2 cup red lentils. 2 tablespoons extra-virgin olive oil. 1 large shallot, thinly sliced. 2 cloves garlic, minced. 1-inch knob fresh ginger, grated. 1/2 pound shiitake mushrooms, sliced ...

In a medium bowl, whisk together the miso, soy sauce, chili-garlic sauce, sugar, sesame oil, ginger and garlic. Measure 2 teaspoons of the mixture into a small bowl and set aside.

One of our secret ingredients to build flavor fast is miso. As an umami base, it helps balance and unify sweet and sour notes in everything from chicken to pasta, even cookies.