A harmonious fusion of Japanese umami and Canadian sweetness that transforms humble ingredients into an extraordinary di ...

White miso, or shiro, is the paste you'll most commonly see in stores and used in recipes for home cooking. Fermented for only about four weeks, shiro is sweet and nutty, ...

Make the recipe once and you’ll have the technique down forever. Medium-low heat, gentle stirring, stop before the eggs are fully set. You can season them with anything, of course—salt and pepper, soy ...

Rich in umami flavor, Miso, a traditional Japanese seasoning made from fermented soybeans, can turn any mundane meal into a ...

White miso, also known as shiro miso, is a paste made from fermented soy beans and rice or barley. It is typically fermented for at least six months and has a milder, sweeter flavor than red miso.

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 ...