On Tu Bishvat, the new year for the trees, this vegan barley risotto celebrates nature and supports plant-forward eating.

Japan makes many kinds of unique alcoholic drinks, not just sake. One "forgotten" type getting more attention is a whisky packed with umami flavor.

Can gluten-free foodies eat miso soup? Well, the answer is that it depends. Here's how to tell the difference between miso ...

There are many factors that influence our health, but one we often overlook, even though we shouldn’t, is sleep. “We are battling an epidemic of sleep deprivation,” says Marie-Pierre St-Onge, Ph.D., a ...

So to the next batch, I added something that's a never-fail: miso paste. I know, you’re probably thinking, miso paste in cookies? But there's logic to prove why I'm not crazy, so stick with me here!

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.

“Koji is a magical mold that grows on grains like rice or barley and is used in fermentation to create incredible flavours. Think of it as the secret behind foods like soy sauce, mi ...

To be scientific, koji is aspergillus oryzae, a fermentation culture used in the production of miso, shoyu, rice vinegar, mirin and sake. It’s created by inoculating cooked grains (usually rice, but ...

Si pairs miso marinated salmon with freshly steamed garlicky greens and moreish sticky rice for a delicious and healthy dish. 1. To make the marinade, mix together the white miso paste ...

MANILA, Philippines — A chemical engineer, Alan Sienes probably has one of the best jobs in the world. As Brew Master for global Filipino beverage company San Miguel Brewery Inc. (SMB) for 22 ...