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April 29, 2024
 

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MISO

This technique can also be used to marinade tofu that has had excess liquid pressed out.
LIFE / Food & Drink / The Recipe Box
Apr 7, 2024
Recipe: Miso-marinated Camembert
Umami rich and sticky sweet, 'dengaku' sauce is best known in recent times as a glaze for grilled eggplant.
Japan Times
LIFE / Food & Drink / Top 5
Feb 12, 2023
Miso soup for the soul: Tokyo's top spots for warming sips of umami
From trendy to traditional and takeout to eat-in, Tokyo has more than enough stellar miso soup to warm you up.
Japan Times
JAPAN / Science & Health
Jan 23, 2023
Why Japan's favorite fermented paste may hold the key to a low-carbon diet
The ancient art of fermentation, an essential part of Japanese cuisine, is helping reduce the environmental impact of the food we eat today, and will eat in the future.
Japan Times
LIFE / Food & Drink
Nov 13, 2022
The Americans going where no miso has gone before
Eleana Hsu and Kevin Gondo don't just break the rules with their homemade miso and shoyu — they create their own.
Japan Times
LIFE / Food & Drink / THE RECIPE BOX
Oct 23, 2022
Recipe: Miso ginger crunch
Sugar, spice and a little extra something nice goes into this unique take on a classic New Zealand treat.
Japan Times
LIFE / Food & Drink
Oct 23, 2022
With Hokuriku’s fermented foods, tasting is believing
From sake starter and soy sauce ice cream to fish fermented in a uniquely regional way, these prefectures hold plenty of culinary secrets just begging to be discovered — and devoured.
Japan Times
LIFE / Food & Drink
Dec 29, 2021
Can 'miso drops' save Japan's small-scale miso breweries?
Consumption of miso has been on the decline with shoppers opting for mass-produced versions of the traditional food. Entrepreneur Motomi Takahashi wants to fix that.
Japan Times
LIFE / Food & Drink / JAPANESE KITCHEN
Nov 13, 2021
Recipe: Mackerel in miso sauce
This simmered mackerel comes with a rich sauce and a gingery kick, with no offputting “fishiness” whatsoever.
Japan Times
LIFE / Food & Drink / Washoku Essentials
Jun 26, 2021
How to make karashi-su-miso (tart miso-mustard sauce)
This sauce combines sour (su, vinegar), salty (miso) and spicy (karashi mustard) elements for a versatile, flavor-packed dressing.
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Mar 20, 2021
Hakko Department: Set meals showcase the breadth of Japan’s fermented foods
It's easy to take Japan's wealth of fermented foods for granted. Hakko Department puts them front and center.
Japan Times
LIFE / Food & Drink
Feb 13, 2021
No pork? No problem: Make a mushroom-miso carbonara instead
This incredibly luxurious bowl of pasta pairs well with a glass of sauvignon blanc for an impressive at-home dinner date.
Japan Times
LIFE / Food & Drink / Women of Taste
Feb 13, 2021
Yoko Nagatomo Shiomi: An unusual heir to a 144-year-old miso brewery
Thanks to its strong female leadership, Kanena Miso & Soy Sauce Brewery has weathered war, shifts in taste and now the pandemic.
Japan Times
LIFE / Food & Drink / TOKYO FOOD FILE
Jan 17, 2021
Japan’s foundational ferment takes pride of place at Sano Miso
This preeminent purveyor's Ginza branch stocks 45 varieties of miso which you can sniff and sample with its in-house “misommelier.”
Japan Times
LIFE / Food & Drink / Kateigaho International Japan Edition
Aug 22, 2020
Hakkō: Cradled in a storehouse, nesashi miso sleeps as it matures
In the miso-making business since 1849, Miura Fermented Foods has long been known for its nesashi miso, which has a strong, unique flavor.
Japan Times
JAPAN
Jan 21, 2019
Japanese couple makes rare transition from IT world to miso-making
For people used to the fast-paced tech world, making miso in a sleepy town in Japan's countryside might not seem too appealing — unless they realize that's where their true calling lies.
Japan Times
LIFE / Food & Drink
Apr 13, 2018
In Tohoku, samurai cuisine is racking up Michelin stars
In the town of Shiogama in Miyagi Prefecture, there's a residential neighborhood overlooking Matsushima Bay, the epicenter of Japan's catastrophic March 2011 earthquake and subsequent tsunami. On a quiet street there, chef Hideyuki Irakawa and his wife, Michiko, have been serving samurai food from their restaurant, Chimatsushima, for the past two decades. The smoky, wholesome cuisine has given fighters a nutritional leg up for hundreds of years, but now its varied flavors are tempting a wide array of locals and tourists. The Irakawas have made it relevant for the 21st century by adding touches of artistry that feel distinctive to the Tohoku region; last year, when Miyagi Prefecture celebrated its inaugural Michelin Guide, theirs was one of 11 local restaurants to earn an initial star.
Japan Times
BUSINESS
Oct 11, 2017
Firms promote Japanese cuisine at export fair in Chiba
A three-day trade show featuring Japanese food opened Wednesday in Chiba, aiming to help expand exports of farm and fisheries products at a time when washoku (Japanese cuisine) is gaining popularity overseas among health-conscious consumers.
Japan Times
JAPAN
Sep 9, 2016
Kagawa soy sauce maker pushes to preserve fermentation barrel tradition via taga hoop contest
A soy sauce producer's drive to preserve the condiment's traditional production method has spawned a new activity — taga hoop.
Japan Times
LIFE / Travel / PHOTO ESSAY
Jul 9, 2016
Yuasa: The salty, fermented heart of Japan
Craftsmen from two regional factories — one makes miso; the other, shoyu — ponder the future of their little town and its centuries-old traditions
Japan Times
LIFE / Food & Drink
May 20, 2016
100 years of fermenting miso in Osaka
Miso paste varieties developed in Osaka more than a century ago remain popular not only among local people but also in prestigious restaurants and hotels across Japan, where soup made from the fermented soybean paste is a daily staple.
Number of homeless in Japan hits record low
Homeless people sleep on the street in Tokyo's Shinjuku Ward in August 2021.
In Japan, regional revitalization fails to halt population decline
Sakiyama elementary school in Tamba, Hyogo Prefecture, in March .Over the past decade, the government has directed efforts toward policies designed to give young people incentives to base themselves in rural areas.
Town to block view of Mount Fuji in response to overtourism
The town government of Fujikawaguchiko, Yamanashi Prefecture, decided to set up a 2.5-meter-high screen to prevent tourists from taking pictures of Mount Fuji looming behind a convenience store.
Ukraine is far from doomed
When comparing Ukraine’s military situation in 2024 to Europe’s in 1941, Russia’s defeat seems entirely possible.
When will Japan intervene to support the yen?
Finance Minister Shunichi Suzuki has reiterated the government's readiness to take an appropriate action as the yen continues to slide against the U.S. dollar.
Japan wants you to spend more with ‘luxury tourism’
Performers play a traditional drum unique to Wajima, Ishikawa Prefecture, in the prefectural capital of Kanazawa on March 16 to mark the extension of the Hokuriku Shinkansen line to Tsuruga Station in Fukui Prefecture.
Theaster Gates’ ambitious ‘Afro-Mingei’ brings Black Chicago to Tokyo
Theaster Gates' “A Heavenly Chord” lines up church pews before seven speakers and a Hammond B3 organ, a type of electric organ prevalent in Black American churches.
Casa del Cibo: A thriving jewel born from Tohoku’s harsh past
When chef Ryohei Ikemi moved to Hachinohe, Aomori Prefecture, and opened Casa del Cibo in 2011, it was the first proper Italian restaurant in the city.
Town to block view of Mount Fuji in response to overtourism
The town government of Fujikawaguchiko, Yamanashi Prefecture, decided to set up a 2.5-meter-high screen to prevent tourists from taking pictures of Mount Fuji looming behind a convenience store.
Kyotographie's strong 12th edition shines light into the margins
Yassine Alaoui Ismaili, who goes by Yoriyas, turned to photography, shooting motion while in motion himself, after an injury forced him to give up his career as a professional breakdancer.

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