The story of Japan’s Hatcho miso, from battle rations for samurais to hotel cocktails
Made only from soybeans and fermented for two years using ancient techniques, Hatcho miso has a special place in the cuisine ...
Miso Is the Secret Ingredient Your Kitchen Is Missing—Here's How to Use It
Takahiro Terada, head chef at Tsuta, a ramen restaurant in Brooklyn, N.Y.
NHK1 年
Miso: Fermentation, the Taste of Kyoto
Some breweries produce miso the old-fashioned, natural way. A local Italian restaurant even uses miso to season dishes. Discover the miso food culture cultivated in Kyoto.
scmp.com2 天
The story of Japan’s Hatcho miso, from battle rations for samurais to hotel cocktails
In a city once ruled by fierce samurai, where landmarks whisper the deeds of legendary warriors and dramatic battles, another story also began: that of Hatcho miso. Nagoya has a centuries-old ...
Japan Today2 天
Honey, miso and soy create an umami-rich marinade for rich, meaty salmon
In this recipe from our cookbook “Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” we combine miso, soy sauce and honey to make a savory-sweet, umami-rich marinade for meaty, ...
Broadsheet4 天
Explainer: Koji, Japan’s “National Mould” and the Umami-Maker in Miso and Sake
The flossy white fungus is foundational in Japanese cuisine, but is becoming increasingly popular in the West. Here’s ...
Centuries of fusion predate the marriage of ingredients in this Japanese Italian Wedding Soup
She sneaks sake, soy sauce and ginger into her Italian Wedding Soup, a dish she learned from relatives on her grandmother’s ...