Issue 17: Miso
Since I had my first real taste of miso 20 years ago, I’ve been in pursuit of its…
Read MoreMiso
Deliciousness
My first introduction to miso was at small traditional Japanese restaurants located on Columbus Avenue in New York…
Read More
An Introduction to Miso
Namiko Hirasawa Chen (Nami) and her husband created the website Just One Cookbook to inspire readers to explore…
Read More
How Miso is Used
In addition to use in soup and pickles, miso is a fundamental building block in many dishes and…
Read More
Misomaru
While in L.A. this past January, I made my annual pilgrimage to the Los Angeles Farmers’ Markets. The…
Read More
Miso and Sweets
In May 2014 Elizabeth Dunn wrote a piece for the Wall Street Journal about miso’s special witchcraft—its uncanny…
Read More
Misomaru Soup Balls
I have a friend who’s a chef with great expertise in flavor theory. Together, we created five varieties…
Read More
Nobu’s Miso Black Cod
Nobu Matsuhisa is a celebrity Japanese chef with 12 Nobu restaurants around the world. After living in Peru,…
Read More
Miso Chocolate Chip Cookies
This recipe is adapted from Maggie Zhu’s website called Omnivore’s Cookbook. The white miso enhances the buttery taste…
Read More
Miso Soup and Miso Broth
Japanese chefs say that you cannot make miso soup without beginning with a dashi broth. It is all-important…
Read More