This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. Miso-marinated black cod has buttery, flaky ...

The biggest challenge when making miso at home is patience. According to this how-to article, the fermented soybean paste takes “two days of active time and six months of inactive fermentation time.” ...

One of the most traditional ingredients in Japanese cuisine has moved out of the soup bowl and into the squeeze bottle. Chefs are making miso a household word, lured by its ability to transform the ...