Takahiro Terada, head chef at Tsuta, a ramen restaurant in Brooklyn, N.Y.

This fermented soybean paste is a key flavoring in many Japanese ... The three most common ones are red miso (aka), white ...

Miso is a thick, Japanese fermented soybean paste. It has a predominantly salty and mildly sweet taste and comes in different ...

Manufacturers of miso paste and soy sauce widely produced in Japan’s central region are betting on inbound tourists having a yen for Japanese fermented foods and the rich traditions of Japanese ...

It's the most common type of miso and is relatively mild in flavour. It's very versatile and can be used in all types of dishes. Red miso (often sold as aka miso ... of bean paste called kochu ...