Maple and Miso Sheet-Pan Salmon With Green Beans…
Making a compound of unsalted butter and the salty, fungal deliciousness of Japanese miso paste is a surefire way of adding immense flavor to a simple weeknight meal. Here the mixture is spread over…
Miso contributes a sweet, nutty flavor to this tasty marinade for duck, punched up with ginger and orange zest. Substitute duck legs if you wish (they’ll take a bit longer to cook), or use…
Whether it’s tender and tasty short-grain, astonishingly fragrant basmati or superchewy red, brown and black varieties, rice is one salad ingredient that does not deteriorate when dressed. It absorbs and thrives on the addition…
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Fish baked in miso is quintessentially Japanese, but I first learned about it years ago from the very American James Beard. Miso marries well with oily fish like salmon, mackerel or black cod, but…
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Here’s the problem with homemade stock: It’s so good that it doesn’t last long. What’s needed is something you can produce more or less on the spot. Although water is a suitable proxy in…
Buckwheat noodles are often served cold in Japan and Korea, and are especially welcome during hot weather. To appreciate buckwheat’s delicious nutty flavor, look 100% buckwheat noodles in Asian groceries. The bright, gingery dressing…
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