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.
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."
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.
Ponzu sauce is a Japanese sauce frequently used as a dipping sauce or condiment for tempura, sashimi, gyoza or simple cold noodles. Traditionally, ponzu sauce is made from shoyu or tamari (japanese soy sauces), mirin, rice vinegar, bonita flakes (katsuobushi), kombu (edible seaweed) and a healthy punch of citrus. Ponzu sauce is a terrific marinade, or salad dressing. Ponzu sauce makes a wonderfully bright, citrus addition to a spring-time version of miso soup!