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Forget Japanese miso soup, the Chinese have been making miso for over 2,000 years and some of the best can be had in Hong Kong.

Despite clearing capacity for next summer, the OMS-MISO survey warns that accelerating demand, seasonal risks and project delays could challenge resource adequacy in the future.

Miso, sesame seeds, sesame oil, and rice vinegar come together in this quick, extra-savory dip perfect for serving with crisp vegetables or spring rolls.

Researchers discover making miso in space is possible, resulting in a nuttier, roasted flavor. Could fermentation unlock new flavors for astronauts?

Japanese cuisine wouldn’t be the same without miso — but astronauts wanting use the fermented soybean staple in space one day might have to get used to a difference in taste.

This marks the first time scientists deliberately fermented food in space, opening up new possibilities for future astronauts' culinary adventures.

James Beard Award-winning chef Andy Baraghani stops by TODAY to share two tomato-infused recipes: Pan con tomate and a fresh tomato and miso butter pasta. Get the recipes!

Hard boiled eggs braised in miso, vinegar, and maple syrup are perfect for the mid-autumn festival or for a Chinese vegetarian side dish.