Of all the ways to cook salmon, throwing the protein-rich fish on the grill is one of our favorites. You get a lovely char on the outside while the inside cooks to juicy, flakey perfection.
The steam of miso soup comforts me at this time of year. I received my miso from my friend Masami Horie in Shiga Prefecture, who owns a cafe in a 350-year-old house and also publishes good books.
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