We’ve been talking about the health and environmental effects of our heavy reliance on soy in processed foods, in our diets, and for use in biofuels. But not all soy is bad. It has been enjoyed healthfully in moderation in Asian cuisines for a long time. Two weeks ago we provided a recipe for tofu lettuce wraps. Here’s another healthy take on soy – this time, miso.

Miso is a traditional soy product made by fermenting soybeans with a grain – usually rice or barley. It contains beneficial bacteria, making …

Tags: cheap , dressing , easy , fast , healthy , miso , organic , Recipe , salad , sesame

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Dashi is a basic building block of Japanese cuisine. It is the base for miso and clear broth soups as well as noodle dishes and dipping sauces. It’s the simplest thing in the world to make and imparts your cooking with the mysterious fifth flavor, umami, from the kombu seaweed, and a hauntingly subtle smokiness from the dried bonito tuna flakes.

In fact, that’s all you need to make dashi broth: kombu and bonito flakes, along with water. Stay away from the instant dashi granules available in many Asian supermarkets. They make …

Tags: broth , cooking , dashi , food , how to , miso , Recipe , wellness

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