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.
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.
I made my Miso Butter Mushrooms on Toast recipe Live on Channel 4 Sunday Brunch - Find out what it was like!
It was such an incredible experience, and the team there are so slick - they really look after you and help you prepare well for the show. I chose a dish I love and make regularly so that I could be as relaxed as possible on set. Miso Butter Mushrooms with Whipped Tofu, served with soft boiled eggs for an umami rich brunch. Did I mention that the show was star-studded?! That's right!! There was the superstar Lucien Laviscount from Emily in Paris and Bridgerton...
the importance of fermented foods by Eve Kalinik, Nutrition Editor at Psychologies Magazine
Check out Aprils issue of Psychologies Magazine and learn all about fermenting foods and why the are important in Eve Kalinik‘s article ‘Culture Club’. Also find out who she name drops as her favourite miso paste producer!
Diana Henry’s One pot ginger-miso roast pumpkin and mushrooms recipe
“The aptly named Miso Tasty brand is our go-to” Yotam Ottolenghi, Flavour
Today marks the launch of Ottolenghi’s new cookbook FLAVOUR and we are so excited to announce that our Miso Tasty’s Organic Miso Pastes are featured in several of his recipes. “We use white miso paste in our recipes because it has the perfect balance of sweet, salty and savoury that we’re after. The aptly-named Miso Tasty brand is our go-to.” Yotam Ottolenghi, Flavour
We askednutritional therapist and author Eve Kalinik about cooking with miso & gut health
As we uncover more and more about the gut and the trillions of microbes that live in our gut we understand just HOW much of a pivotal role the gut has in our overall health including supporting the immune system, managing inflammation and clear links with cognitive health. When you consider that we contain more microbes than human cells and most of these microbes live in our gut we really should show them some care and attention.
lockdown Brits more experimental in the kitchen - The Mirror Talks To Miso Tasty
Emma Elsworthy, The Mirror, sat down with Bonnie to talk about how lockdown changed the cooking habits of the British public
An in-depth study into the nation's cooking habits found more than half have tried to recreate dishes they have tried when abroad - drawing inspiration from countries like Italy, Japan, India and Mexico.
The Telegraph’s Award-Winning Cookery Writer Diana Henry Features Miso Tasty In Her Latest Recipe
Diana Henry’s Chicken and sweet potatoes with miso, ginger and spring onions recipe looks delicious! Thank you for the mention 🙂
Bonnie Chung Talks Miso, Sauces, Tim Anderson and Favourite Japanese Dishes With The Caterer Magazine
Will Hawkes from The Caterer magazine interviews Miso Tasty’s founder Bonnie Chung in ‘Sauces with Sizzle’ feature.
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…