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The Best Miso Book?

by NateHevens 11 months ago

A lot of people have called William Shurtleff's "The Book of Miso" the definitive book. Sadly, however, it appears to...


MikeG commented 11 months ago

Restaurants & Bars Be the first to comment

Misonikomi Udon?

by mj503 1 year ago

Trying to find somewhere that served Misonikomi Udon (Nagoya speciality) in the greater Los Angeles area... Given the...

Help with burning miso

by MmeSylvie 1 year ago

I've tried twice to make burnt miso for a miso butterscotch recipe. The instructions say to layer shiro miso thinly o...


dave_c commented 1 year ago


by raberbm 2 years ago

Is there a low sodium brand of miso or a way to "tame" the saltiness ?


TheBigLeChowski commented 1 year ago

Substitue for White Miso?

by anisaer 8 years ago

Hey all, I'm hankering to try out this recipe I have for Cream of Zucchini Soup (it's pretty toasty here in the Mi...


dharasty commented 2 years ago

Where can I get koji for making miso?

by imightbemary 3 years ago

I'm interested in making my own miso, and while I know it's possible to grow your own koji for your starter, the idea...


Smokehouse_84 commented 2 years ago

Kosher Miso Paste and Cellophane Noodles?

by Melissa 13 years ago

Hi, folks, I'm trying to cook from Levana's cookbook, but she lists ingredients that I can't seem to find with a hech...


shabboschef commented 2 years ago

Low Salt Miso?

by Fuffy 2 years ago

I have found a low salt miso in England, Clearspring brand, but I can't find one in New York. Anyone know of a low ...


nannygoat commented 2 years ago

sooo, what does miso taste like?

by chelleyd01 10 years ago

I hear alot about miso soup, miso glaze, miso miso miso! What does it taste like? Would I maybe have already have ha...

hill food

hill food commented 2 years ago

Recipe for miso soup

by robocop 2 years ago

It seems that all recipes for miso soup include dashi, which does not appear to be available ceritifed kosher. Any...


masteraleph commented 2 years ago

Miso sticky toffee pudding?

by timothina 5 years ago

I just read the NYT Op-Ed piece "When a Food Writer Can't Taste." It moved me, especially as I, too, am recovering f...

Melanie Wong

Melanie Wong commented 3 years ago

Why does the miso become tasteless?

by anotherjennifer 3 years ago

I love the flavor of miso. Miso soup is delicious. I'd really like to do some kind of chicken with miso for family di...

The Chowhound Team

The Chowhound Team commented 3 years ago

Miso paste - tips on storage? how to use?

by masha 3 years ago

Back story: The NYT recently had an article on Asian pantry items to keep on hand for easy meals, one of which was m...

Caitlin McGrath

Caitlin McGrath commented 3 years ago

How long does miso paste last?

by Ethan N 12 years ago

Inspired by the miso paste post below, I rooted (sorry) around the fridge and found a tub that's been sitting there s...


calumin commented 3 years ago

General Soup Question...

by yerbamate170 3 years ago

Hello, I had a basic question about soup generally, or specifically for Miso Soup which I want to try and make... I ...


ninrn commented 3 years ago

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