Nutritional Analysis per serving (1 servings)Powered by
A combination of fermented soybeans and rice, white miso makes a tasty marinade or salad dressing. In addition to topping our Chilled Tofu Salad, this vinaigrette is delicious over grilled fish or as a marinade for chicken.
Chef Jansen Chan's pumpkin pie hack lets you make one from scratch in less then 30 minutes. Who wants to spend time making pie crust, when you can be enjoying Friendsgiving? With The International Culinary Center
Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt, fungus, and grains. The mixture is allowed to ferment for 3 months to 3 years. It's also sometimes called "miso paste" or "soybean paste."