Here's everything you need to know about this versatile ingredient, including tips for buying and storing miso paste. Lynn ...

Doenjang, a fermented soybean paste, is a necessary component in many Korean dishes. It is produced by fermenting soybeans, which takes a long period to make. Discover its history, how it is used, and ...

In the mysterious realm of human gut and digestion, where trillions of microscopic organisms orchestrate our wellbeing, certain foods emerge as master ...

The addition of one powerhouse ingredient can bring your next salmon filet to a whole new level of flavor. Here's what to ...

Japan’s salt reduction efforts have lowered sodium intake over decades, but levels remain high, prompting economic modeling ...

Culinary traditions often serve as a bridge between cultures, and at times, they reveal fascinating historical connections.

You know what it is, but do you know the difference between light soy and dark soy? And what about Chinese and Japanese ...

For foodies curious about what traditional foods they might be served when visiting a Korean household, the K-food takeaway ...

Beyond burnt ends, Kansas City also has a scene for Korean barbecue (K-BBQ) and Japanese barbecue (J-BBQ) full of flavorful ...

Agwi jjim brings together the deep flavors of the sea with the bold, spicy seasoning typical of Korean cuisine. Monkfish ...

The impending closure of a University of Illinois soybean research lab due to federal funding cuts could impede the study of a fungal disease that experts say would decimate the crop if it makes its ...