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.

We asked author and Japanese chef Yuki Gomi about Cooking & secret ingredients
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We asked author and Japanese chef Yuki Gomi about Cooking & secret ingredients

Yes, all the time, almost daily. Miso is full of umami. I make homemade miso, teaching my students directly how to make it too. There are many different types and occasions when you’d use one instead of the other. I love to make a simple, classic miso soup and also I use it for ramen broth. You can also mix it with everyday ingredients such as yoghurt to make the most amazing marinade sauce. I use it to make a quick dipping sauce if friends are coming round for a drink. It reminds me of a classic Japanese Dad watching a baseball game on TV, drinking cold beer and eating cucumber sticks with miso paste in the summer.

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