It's fermented for a much shorter time (two to eight weeks) than other miso types, which are usually fermented for three years or more. Light-yellow or red miso should not be substituted in ...
Traybakes are the ultimate in weeknight ease, but they often suffer from unexciting flavors and a lack of textural contrast. For a dinner that’s anything but lackluster, we lean on a trio of ...
In this recipe from our cookbook “Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” we combine miso, soy sauce and honey to make a savoury-sweet, umami-rich marinade for meaty, fat ...