Rice is the most popular grain, but you'll also find miso paste made from barley, buckwheat, millet, wheat, or rye. Rice, millet, and buckwheat are all gluten-free — but barley, wheat, and rye are not ...

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.

In last week’s edition of Winter Soup Club, Jerrelle Guy treated us to a lemony artichoke soup with a sneaky secret ...

I always keep miso paste in our refrigerator. It’s a great ingredient for vegan cooks to have on hand, because it adds great flavor to dishes and has many health benefits.

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 ...

Mix two tablespoons of white miso paste with one tablespoon each of rice vinegar and sesame oil, and one teaspoon honey for balance. Whisk together until smooth before drizzling over fresh greens or ...

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 ...