Are you intrigued by the idea of cooking with miso, but not sure where to begin beyond soup? Rich, earthy miso paste can give ...

The steam of miso soup comforts me at this time of year. I received my miso from my friend Masami Horie in Shiga Prefecture, who owns a cafe in a 350-year-old house and also publishes good books.

I was so sick last week that I had to hide away completely, living on miso soup and rice. It’s such a relief to scramble back ...

Garnish with fresh coriander. Preheat the oven to 220℃/200℃ fan. Arrange the salmon on the baking tray. Combine the miso, mirin, sesame, soy, garlic, ginger and water together. Whisk and spoon ...

Marinate the salmon up to a day ahead and you’ve got an easy, flavour-packed supper, ready in 30 minutes. Serve with some stir-fried or steamed greens and sticky white rice. For the marinade ...

I’ll eat it with a steaming bowl of rice and umeboshi, pickled plums, sometimes adding broiled salmon if I’ve got it. Miso soup is best when it’s fresh, so prepare only as much as you need ...

Add the white miso sauce and mix well, then turn the heat back on and stir in chopped wakegi green onions. 6. Plate the yuan-yaki salmon, pickled turnips and kinoko miso and it's ready to serve.

Salmon is famously heart-healthy, which makes it a popular choice for a seafood meal. The average American consumes more than ...

In small bowl, combine mushy dates and their soaking water with garlic, olive oil, mustard, miso and vinegar, stirring until blended. Pour about half of this marinade on top of the salmon fillets ...