Miso : From Japanese Classics to Everyday Umami

In this expanded and completely revised edition, miso is recognised as the hero ingredient, the chef’s secret added extra that has entered the Western mainstream to bring extra umami to everyday cooking. Miso is the ultimate guide to miso – explaining what it is and how to make it, the different types of miso, its endless versatility, and how to use it to balance and enhance the flavours in your cooking. 'As a fan of Bonnie Chung’s approach and palate, I’m delighted to have this beautiful new edition!’ – Nigella Lawson ‘This ingredient belongs in every kitchen, and Bonnie shows us exactly why – with creativity, knowledge, and heart.’ – Crystelle Pereira ‘What a stunning, in-depth, and thoughtful celebration of miso.’ – Kenji Morimoto ‘This book brings me so much joy! Bonnie is the undisputed queen of miso. A must-read!’ – Jonathan Hope Miso is fast becoming a vital ingredient for everyday cooking. In this gorgeous book, miso expert Bonnie Chung shares the insider know-how, equipping you with the knowledge to elevate your everyday recipes – to make a simple cheese toastie or a brownie truly unforgettable. This essential guide covers traditions, types and tasting notes on the fermented soybean paste, looking at its impressive health benefits and explaining how to use it as a clever umami flavour-booster. It even includes a guide to fermentation and making your own miso, and introduces innovative miso makers from around the world who are crafting sustainable, zero-waste miso pastes. Bonnie offers tips and tricks throughout, explaining how a teaspoon of miso added to a tomato sauce can enrich the flavour, how to build bases for classic soups and noodle dishes, and how to cook the ultimate umami-powered Sunday Roast, with gravy that packs a punch. With four unmissable chapters and over 80 recipes: The Quintessential Japanese Ingredient: master timeless Japanese classics like Miso Soup, Miso Aubergines and Miso Black Cod The Flavour Partners: pair miso with sweetness, aci