Made only from soybeans and fermented for two years using ancient techniques, Hatcho miso has a special place in the cuisine ...

Tim Anderson’s new book, Hokkaido, is inspired by Japan’s northernmost prefecture, where Western influences and Indigenous ...

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 ...

Takahiro Terada, head chef at Tsuta, a ramen restaurant in Brooklyn, N.Y.

Miso soup is an essential part of Japanese daily meals, served at breakfast, lunch, and dinner across Japan. A single bowl of miso soup contains 35-50 calories and provides about one-sixth of daily ...

The flossy white fungus is foundational in Japanese cuisine, but is becoming increasingly popular in the West. Here’s ...

She sneaks sake, soy sauce and ginger into her Italian Wedding Soup, a dish she learned from relatives on her grandmother’s ...

Infusing miso into baked goods sounds strange but creates complex flavors. Just a teaspoon of white or yellow miso in cookie ...

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, ...