Great Eastern Sun Blog

Miso paste has been synonymous with miso soup for ages, but what else can you do with it?  The answer is surprisingly simple.  You can use miso paste in just about anything you eat.  Miso can be eaten raw, used instead of salt, or as an essential part of a dish. Best of all - it can make whatever your making, even better.

Miso soup has been a staple in the Japanese diet for centuries. Learn about different types of miso and how to make your own signature miso soup recipe in just a few simple steps.

Seaweed is a low-calorie, nutrient-dense vegetable that adds umami goodness to any dish. Learn about the different types of seaweed and discover ways to incorporate this superfood into your diet.

Brown rice syrup is a natural, whole-grain sweetener with no fructose and a low level of glucose compared to many other sweetener options. It also serves as an excellent vegan replacement for honey.

Plastic Neutrality allows us to take steps in the right direction toward minimizing plastic pollution, while funding much needed waste management and training programs in developing nations.

Umami, often referred to as the fifth sense of taste, is that savory flavor we associate with miso, kimchi and cheese. The literal translation to English is "delicious taste." 

This Japanese sweet rice cooking wine is a pantry staple, and a must if you're looking to prepare the perfect teriyaki, yakitori or sushi rice. Look for additive-free mirin that has been naturally fermented.

We had the opportunity to chat with Maren Epstein, founder of health and wellness company, Eating Works, to learn more about her personal journey and her mission to share the healing power of food.

Miso paste is known for its savory, umami flavor and is the secret ingredient in many vegan dishes. See how it is used to add a plant-based cheesy taste to these vegan breadsticks.