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 ...

Miso is fermented soybean paste. It’s made by introducing a mold spore grown on grains called koji (which is also used in the process of fermenting soy sauce, sake, and rice vinegar) to mashed ...

An experiment on board the International Space Station (ISS) has produced miso paste in what is thought to be the first deliberate food fermentation ever conducted off Earth. Miso is an umami-rich ...

With a gently salty, umami glow-up, our miso tiramisu is a real crowd pleaser. Curious? Try the recipe for our twist on a ...

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