Miso is a traditional Japanese food produced by fermenting soybeans with salt and koji-mold (from rice, barley, or soybeans). For more than 1,300 years, miso has been consumed as the most important seasoning along with soy sauce in the Japanese culinary culture. Techniques for making miso have changed over the ages and with the various climates around the country. The ingredients found in a bowl of miso soup today have evolved as well. A variety of innovative dishes

have also been created utilizing miso, which is now an indispensable seasoning in Japanese culinary culture. At many Japanese restaurants, miso soups with various combinations of ingredients have become a popular menu item. Famous chefs are using miso as a dressing and in dishes like miso teriyaki chicken which can now be found on menus. Culinary boundaries are being broken down, and miso is now playing a substantial role in the ongoing evolution of international culinary culture. There are various reasons for the popularity of miso today. There is evidence in Japan that miso points to health benefits such as fatigue relief, cholesterol reduction, healthy intestinal function, improved digestion, anti-aging, diminished signs of aging skin and cancer risk reduction. The rewards are countless. In addition, paring of miso with wines is another emerging trend these days. For example, White Kome Miso goes well with white wines and Pinot Noirs and Mugi Miso and Light Yellow Kome Miso match well with both white wines and red wines depending on the dish. Mame Miso matches with Merlot or Syrah and Red Kome Miso with Cabernet Sauvignon. You may find new parings with your favorite wines and miso dishes. On this website, we are introducing miso dishes ranging from basic miso soup to more challenging and innovative fusion miso dishes created by the following culinary experts:

Ema Koeda, influential culinary consultant in Japan and the U.S.

Martin Yan, Master Chef of Yan Can Cook, Inc.

Didier Ageorges, Executive Chef at the Chalk Hill Wintery