- Posts tagged by Ingredient. I hope you can find your favorite restaurants!
"Miso", (味噌) is a fermented soybean paste, which is used in many Japanese dishes to add thickness and deepness to the flavour. There are so many kinds of miso and each has their own feature of taste. This post will introduce the full line-up of all kinds of miso and how you can use them.
Katsuobushi are flakes of the bonito fish used to make dashi or to sprinkle on dishes. Read this article to find out how they are made, how to use them and a little bit of history!