Miso Tasty Blog
Welcome to Miso Tasty’s blog where you will find our latest news and updates and our guide to Japanese cooking ingredients, food and recommendations.
Epicurious talks to Bonnie Chung about Choosing the Right Miso for What You’re Cooking
In January of this year, Miso Tasty's founder, Bonnie Chung was interviewed by Zoe Denenberg for Epicurious about miso paste and what to look out for when shopping for it. To read the full article and learn more about this versatile ingredient, follow the link to Epicurious.
4 Weeknight meals Made Mightier With Miso
When you've had a busy day, sometimes we just need something quick and comforting for dinner, that's fuss-free, but uncompromising on flavour.
Forget Dieting, It’s All About A Healthy Gut With Fermented Miso!
We love this article in The Independent today about how geneticist Professor Tim Spector wants to transform how we approach eating, by telling us to stop cutting out foods. Instead, to nourish our gut with fermented foods like miso, unpasteurised cheese and yoghurts in order to look after our digestion system.
Is Miso vegan?
Miso paste is naturally and always vegan. The key ingredients are actually quite simple vegan ingredients, but the transformation they go on is extraordinarily; the fermentation process takes the humble soybeans, salt and rice koji to an incredibly complex, even meaty taste!
How many calories in miso soup?
What is miso?
Miso is essentially a thick, savoury cooking paste, most famous for making miso soups. It is made from fermented soybeans, and it originates from China, before being developed and refined further in Japan. It can be used as a soup or noodle base, as a marinade or dressing, even in desserts!
Why does miso soup go cloudy?
How to dissolve miso paste?
10 interesting facts about miso
Miso Tasty On Jamie and Jimmy’s Friday Night Feast !
SOOOOOOO excited to finally reveal we are featured on Jamie and Jimmy’s Friday Night Feast on Channel 4 this week (on Friday 1st February) where Jamie and Jimmy explore potential alternative uses for brewer’s spent grain.