Sour like lemon, bitter like grapefruit, sweet like mandarins and tangy like oranges, yuzu might be the consummate citrus — and it brings all of that complex magic to this light, clean noodle broth.

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 ...

It's no mystery why miso is such an essential ingredient in Japanese cuisine. The salty paste, made from fermented soybeans, adds nutty, umami flavor, appealing color and aroma and necessary nutrients ...

Preheat the vegetable oil In a large stock pot over medium-high heat. Add garlic and ginger and lightly fry for 30 seconds. Be careful not to burn. Add miso paste to the fried mixture and gently smash ...

I think this post was long overdue, wasn't it? For those who don't know me, my name's Crystelle and I'm a cook and a baker with a miso obsession. Before I continue, I should probably explain what miso ...

Summer heat calls for light, refreshing dishes that don’t take a lot of time in front of the stovetop. This cold, vegetarian soba noodle salad delivers: It’s flavorful and satisfying but requires very ...

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