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

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

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

If you enjoy Japanese cuisine, you've probably had your fair share of miso, likely in the form of soup. The thick paste is distinctively complex, as it manages to taste sweet, salty, nutty ...

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

What's swirling around in your delicious bowl of miso soup? Get cozy with the basic ingredients that go into one of the most ...

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

When Sonoko Sakai’s mother snuck a little miso into her lasagna, she wasn’t thinking of the kind of Japanese fusion that became an American dining craze in the 1980s.

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 ...