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 ...

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 ...

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

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

To celebrate an unforgettable decade of culinary excellence, Nobu Kuala Lumpur unveiled its exclusive 10th Anniversary ...

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, ...

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

Miso soup is a traditional Japanese dish consisting of a miso paste combined with a dashi stock, and often comes with tofu, seaweed and green onions. It’s usually served with meals, as is the ...

In Washoku, the Japanese diet has long been popular for its ability to ... The fundamental format of Washoku, which consists of a bowl of rice, soup (such as miso soup), and three side dishes. Washoku ...