This Japanese region is home to a unique fusion cuisine—here's what to know
Tim Anderson’s new book, Hokkaido, is inspired by Japan’s northernmost prefecture, where Western influences and Indigenous ...
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 ...
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 ...
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 ...
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.
newsbytesapp.com3 天
Enriching flavors: Cooking with miso paste
Infusing miso into baked goods sounds strange but creates complex flavors. Just a teaspoon of white or yellow miso in cookie ...
Bullet train to deliver Gunma's 'miso bread' to Tokyo Station
Miso Pan bread, a specialty made with fermented bean paste spread inside a baguette, will soon be on the fast track to the ...
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, ...