Explore: Cookery (miso)

This recipe was repeated by the English cookery writer Hannah Glasse in her 1784 cookery book Art of Cookery. Linguist Paul Anthony Jones has written

The traditional cuisine of Japan (Japanese: washoku) is based on rice with miso soup and other dishes with an emphasis on seasonal ingredients. Side dishes

the ingredients themselves; and strongly flavored stock, typically with miso, soy sauce, dashi, and/or sweet soy types such as yosenabe (寄鍋), oden (おでん)

scoop of meat miso, which is a combination of minced pork, onion, dried shiitake mushrooms, water, vegetable oil, sake, garlic, ginger, miso, mentsuyu, sugar

sauce), miso or dashi. Ponzu, citrus-flavoured soy sauce, and yakitori no tare, sweetened rich soy sauce, are examples of shōyu-based sauces. Miso-based

ISBN 9781111307615 – via Google Books. Strybel, Robert (30 March 2018). Polish Holiday Cookery. Hippocrene Books. ISBN 9780781809948 – via Google Books. "Pimento Cheese

served on "sand" made from tapioca starch, toasted Japanese breadcrumbs, miso paste and dried seaweeds. Blumenthal is also known for his use of scented

Korean royal court cuisine was the style of cookery within Korean cuisine traditionally consumed at the court of the Joseon Dynasty, which ruled Korea

China. Technically, this variety is known as miso-damari (味噌溜り), as this is the liquid that runs off miso (a soybean-based seasoning and soup base) as

(edible seaweed) and dried fermented tuna, with miso (fermented soy bean) paste. Clarkson writes, "Miso soup is the traditional breakfast soup in the ordinary