There's no denying that miso soup is a comfort classic. Equal parts simple and spellbinding, miso soup is traditionally made by dissolving miso paste into a delicate dashi stock to create a spoonable, ...

1: Make the dashi: Add 5 cups water to a pot. Add rehydrated shiitakes, scallion trimmings and kombu. Put on medium heat for ...

Most Americans have been introduced to miso, the traditional Japanese fermented soybean paste, in the form of the ubiquitous soup, served as the first course in most Japanese restaurants. In the ...

3. Place the water and rinsed rice in the cooker insert of an Instant Pot. Stir in the ginger, mirin, dashi, sesame oil, and ...

If you’re intimidated by cooking fish or you can’t tell hake from halibut, a new cookbook from America’s Test Kitchen will have you confidently clearing space in the fridge for your next kitchen ...

Ingredients: - 300 g salmon fillets skin-on, typically 2-3 fillets, or trout - 2 pinches salt - 1 tbsp potato starch (katakuriko) or cornstarch - 1 tbsp cooking oil - finely chopped green onions - ...

Few dishes can provide all five flavours in a simple bowlful. Which is why this recipe is so seductive. Deep umami flavour is cut through with zingy freshness and satisfying warmth ...