Clockwise from top: Kyoto-style white miso, red miso and mellow white miso. (Scott Suchman for The Washington Post/food styling by Lisa Cherkasky for The Washington Post) Every Wednesday at noon ...

Eggplant’s purple orbs have always called to me from the supermarket shelves, but I struggled with what to do with them. Then, in my thirties, I visited a small, family-owned Japanese restaurant in ...

Miso is fermented soybean paste. It’s made by introducing a mold spore grown on grains called koji (which is also used in the process of fermenting soy sauce, sake, and rice vinegar) to mashed ...

In recent years, miso, or fermented soybean paste, has become a rather common pantry staple, used to bring saltiness, earthiness, and funkiness to whatever it touches, whether soups, dressings, sauces ...