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.
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.
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
Why miso is the new superfood! The Telegraph talks to Miso Tasty
The Telegraph pick Miso Tasty’s brain’s about the benefits of miso as a superfood with founder Bonnie Chung and our in-house food scientist Malcolm Wilkes . Read the full article here:
“Spend a little while with your ear to the ground around trend-setting foodies, and you’ll almost certainly hear the word “miso” cropping up in conversation. The “new” superfood made from fermented soy beans has been a staple of the Japanese diet…
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.
The Origin & History of Miso
Miso Suitable for Vegans & Vegetarians?
Miso has been a plant-based protein-source for hundreds of years for the Japanese. Naturally vegan and vegetarian, miso is suitable to people on most diets. When enjoying miso soup in a restaurant though, it is worth checking what stock (or ‘dashi‘) they are using, as traditionally miso soups and Japanese cuisine generally use a fish-based stock, so if you are vegan or vegetarian, do ask before ordering.