Miso has become a much more popular way to add umami—the savoriness often called “the fifth basic taste”—to just about anything, not just Japanese food. I like this with sautéed greens, whole wheat pasta, roasted vegetables, and just about anything grilled. Choose a light miso like white or yellow for a subtler flavor, or red miso for a powerful punch.
$7/month or $50/year
We produce reported pieces, profiles, interviews, and rants about what’s broken in the food world (there’s a lot) and how to change things for the better. People sometimes tell me to just keep politics out of it. Respectfully: No. Food is political. We can’t and won’t ignore that.