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.
The deep umami tones of Japan’s ancient fermented paste - Miso Tasty is in The Daily Maverick
“The recipe for miso, an ancient fermented paste, has remained unchanged for 1,000 years. This traditional Japanese condiment is not just for use in soups and broths: it can add deep umami tones to anything…”
Read Nikita Singh’s article for the Daily Maverick here
What Is Umami ?
With the current hullabaloo for umami and its promises of instant flavour, it may be surprising that this foodie buzzword entered the mainstream not all that long ago as the “fifth taste”.