The Blog

Not all miso tastes the same. Some are floral and sweet. Others are earthy and assertive. The differences come down to fermentation—how long it ages, how the ingredients interact over time, and what grains or ratios are used. The result is a spectrum of flavor that can shape a dish from subtle...

Our bodies are home to more microbes than human cells — trillions of tiny allies working quietly inside us. This inner ecosystem, known as the gut microbiome, influences everything from digestion and immunity to mood and energy. But modern life can be hard on it. Processed foods, stress,...

Ever bite into something so savory, so mouthwateringly rich, that you can’t quite describe it—but you know you want more? That sensation has a name: umami. It’s the flavor you’ve been chasing without even knowing it. And once you recognize it, you’ll start seeing (and tasting) it everywhere. ...

Not All "Shelf-Stable" Foods Are Created Equal In today's fast-paced world, convenience is king. And when it comes to stocking a pantry, many of us lean on shelf-stable options to keep things simple. However, a common misconception is lurking in the aisles: that all preserved foods are equally...

Certain things just don't belong in miso soup. Ketchup. Cinnamon. And big, chewy chunks of eggplant - No Thank You! But wait, isn't eggplant a traditional ingredient in Miso Soup? Don't you sell eggplant and ginger miso soup on your site? Yes, it is, & yes we do. But here's the inside scoop...