edible MANHATTAN: The Wide World of Miso (That You Need to Know About)

When miso first hit the US shores back in the 80s, it was primarily associated with sushi. Americans first met the 1300-year-old Japanese tradition of fermented soybean-salt-koji culture (and sometimes grains) in the complementary bowls of miso soup that accompanied their Sushi Deluxes. This was a pretty sad introduction to one of Japan’s oldest and most treasured artisanal foods.

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