This White Wine Miso Braised Pot Roast transforms a classic comfort dish with white miso, tamari, and aromatic spices. Slow-cooked until tender, it delivers deep umami flavor and a rich, velvety sauce — perfect for winter dinners, entertaining, or an elevated weeknight meal.Read More

If you’ve ever taken a bite of something and instantly thought, “Oh wow… that’s so good,” you were probably tasting umami — the fifth official taste, right alongside sweet, salty, sour, and bitter. It’s that savory, mouth-filling richness that makes broths comforting, tomatoes irresistible, and aged cheeses unforgettable. And once you know what umami is...Read More

If you’ve wandered through the farmers market lately and noticed a table lined with dressing bottles and small tubs of miso, you may have already met Masumi Diaz, owner of Hakouya. Masumi creates some of the most traditional, nourishing, and delicious fermented foods you’ll ever taste — all made by hand, using techniques passed down...Read More

Ken Kimes of New Natives Microgreens calls this his favorite dressing—made by his wife, Sandra. With its sweet and mellow miso base and bright balance of rice vinegar and sweet rice syrup, this creamy dressing is a natural companion to the couple’s signature microgreens mix. Light, nutty, and deeply flavorful, it’s a versatile dressing that...Read More

Miso soup is the soul of Japanese home cooking—simple, nourishing, and endlessly adaptable. At its heart is dashi, a light, savory broth made from konbu (kelp) and bonito flakes, which gives the soup its subtle umami depth. From there, miso paste is gently whisked in, and garnishes like tofu, wakame, and green onions bring freshness...Read More