Latest news with #miso
South China Morning Post
14 hours ago
- General
- South China Morning Post
The history of Chinese miso and why a Hong Kong version is so special
When it comes to miso, the first thing that comes to mind may be the fermented bean paste used in the well-known Japanese miso soup. The Chinese, however, have also long fermented soybeans, creating a similar ingredient known as fermented bean sauce. The use of soybeans was already prominent by the time of Qin Shi Huang , the first emperor of China and the founder of the Qin dynasty (221BC-207BC), but it was in the Shiji – also known as the Records of the Grand Historian – written by historian Sima Qian around 100BC, where trade in fermented bean paste, or 'yellow sauce', was first mentioned. By contrast, miso has been a part of Japanese cuisine since at least the seventh century AD, though its origins are unclear. Some theories suggest it came from China or Korea and was later introduced to Japan. While the paste may have roots elsewhere, miso soup – a Japanese creation – is believed to have emerged during the Kamakura period (1185–1333). Fermented bean paste (right) at Hong Kong sauce maker Yuet Wo, in Sheung Shui. Photo: Yuet Wo Most commercial miso in Japan is made with a mix of soybeans and rice, sometimes with barley or seaweed added in. Traditionally, it is made just with soybeans, which are washed, steamed and shaped into balls by hand before koji mould, derived from rice, is added to induce fermentation.
New York Times
20-05-2025
- Lifestyle
- New York Times
Meet My House Asparagus
I'm pleased to announce that I've found my house asparagus recipe for spring 2025: this miso-chile asparagus with tofu from Melissa Clark, my fellow asparagus nut. The house recipe is the dish I cook over and over again when I have asparagus in the fridge, which is often this time of year. One spring it was asparagus with fried eggs. Another was asparagus and pasta in different configurations. But this year, I'll be glazing asparagus and tofu cubes with an easy miso sauce and broiling it all for a dinner that's ready in 25 minutes. That recipe, and four more great options for the days ahead, are below. And if you're new to asparagus, welcome! We have a guide for you that covers buying and prepping, as well as different ways to make it. One note: Last week, we asked whether and how you're changing your grocery shopping, meal planning and cooking because of rising costs. I received dozens of (fascinating, smart, insightful) emails from you. So please, keep them coming! Send me your cost-saving strategies and tell me what you're cooking by emailing me at dearemily@ We'll be gathering up your tips and publishing them soon. Look, asparagus is the whole reason Melissa created this recipe, but green beans work too. The sauce here is especially good. View this recipe. Buttery, garlicky, lemony ease from Lidey Heuck, who describes this recipe as 'chicken for beginners.' The chicken experts will probably love it, too. View this recipe. Ifrah F. Ahmed's version of the fragrant coastal Somali curry is built on xawaash, a spice blend that's easy to make if you can't find it at the store. Silky coconut milk and bright tomatoes always make magic with fish. View this recipe. This simple but sophisticated dinner comes from Yasmin Fahr, who tosses couscous, arugula and large flakes of salmon with a dressing that's dually inspired by green goddess and Persian mast-o khiar. View this recipe. This new recipe from Nargisse Benkabbou is on the agenda for dinner at my house this week. No doubt it will be delicious — the early comments are raves — and crisp-chewy halloumi is a uniquely excellent treat. View this recipe. Thanks for reading and cooking. If you like the work we do at New York Times Cooking, please subscribe! (Or give a subscription as a gift!) You can follow us on Instagram, Facebook and Pinterest, or follow me on Instagram. I'm dearemily@ and previous newsletters are archived here. Reach out to my colleagues at cookingcare@ if you have any questions about your account. View all recipes in your weekly plan.
NHK
12-05-2025
- NHK
Wakayama: The Cradle of Japan's Flavors - Journeys in Japan
Wakayama is famous for shoyu, miso and umeboshi—staples in Japanese cuisine. In this episode, Shizuka Anderson meets artisans and farmers who make them, savors their distinctive flavors, and even gets to make her own. Visit Yuasa shoyu to learn first-hand about traditional shoyu brewing methods in Yuasa, said to be the birthplace of shoyu. Don't miss out on this side dish or an accompaniment to rice. This local specialty has been around in Wakayama for over 500 years. Delight in the area's umeboshi. Wakayama Prefecture is Japan's leading producer of the pickled ume fruit. From Tokyo, it takes about one hour and 10 minutes by plane to Kansai International Airport. From there, it's about 90-minutes on local trains to Yuasa.
