Miso

This salad’s secret? Combining raw and roasted beets delivers two textures from one ingredient.

A roundup of umami-packed recipes using ingredients like miso, parmesan, kombu, dried shiitake mushrooms, and tomatoes.

Umami-loaded ingredients (tofu and miso) make this the most addictive ranch ever.

A clean, well-oiled grate makes grilling tomatoes a cinch.

At home, chef Gregory Vernick (Vernick Food & Drink, Philadelphia) always keeps miso on hand for an umami blast in everything from braises and mayo to this Asian-leaning chicken soup. You won’t believe how much depth it adds to canned broth.

Serve this rich, glazed eggplant as a starter, or with rice and a simply prepared piece of fish for a main course.

The miso marinade lightly cures the fish, which results in a pleasantly firm texture and great flavor.

It's not just for soup anymore

Drizzle this gingery-sweet beauty over crisp lettuces, avocado, grain salads, or grilled tofu.

This Japanese eggplant recipe is all about that umami-rich miso glaze. Can't find long, skinny, Japanese eggplants? The glaze is good on all varieties of eggplant (and hey, carrots, too).