Yellow miso: Yellow miso is also called shinsho miso. Compared to white miso, it uses barley and more soybeans, and it’s fermented for a longer time. This gives it a saltier flavor, though it ...

Miso mania starts…now! Miso is a fermented food made from soybeans, water, salt and a crucial ingredient: koji. Koji is a culture made from a grain like rice or barley (or soybeans) that’s ...

Miso paste is made from fermented soybeans. The soybeans are mixed with salt and koji, a mold that’s also used to make sake. The blend might also include barley, rice, rye or other grains.

Chung’s miso tartlets are a salty-sweet delight that can be made ahead of time, while her stem ginger and barley miso cheesecake balances the richness of the cream cheese with a savoury profile.

Other types you might see are mugi miso, which is made from barley and soya beans. It often has a chunky texture and is good in soups and stews. Genmai miso (brown rice miso), made from brown rice ...

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.

Miso is classified according to the flavor, color and types of “koji,” fermenting vessel, such as rice, barley and soybeans. According to data compiled by the Japan Federation of Miso ...

and miso paste together in a pot on the hob over a low heat. Add your wedges of beetroot, and toss in the sauce until evenly coated and sticky. Remove from the pot. Rinse your pearl barley ...

Make Betty Liu's pan-seared duck breasts with scallion-crisped rice, miso-sesame chicken with pearl barley and fried farro with lap cheong and cabbage You can save this article by registering for ...

Other types you might see are mugi miso, which is made from barley and soya beans. It often has a chunky texture and is good in soups and stews. Genmai miso (brown rice miso), made from brown rice ...