Japan Miso Soup Guide: Types, Regions & Where to Try the Best
Miso soup — misoshiru — is Japan’s most deeply personal food. Eaten at breakfast, lunch, dinner, and every meal in between, it’s the foundation upon which Japanese daily life is built. Yet despite its ubiquity, miso soup is far from a simple or one-dimensional food. Japan produces hundreds of varieties of miso paste — made from fermented soybeans combined with different grains, salt concentrations, and fermentation periods — and each region of Japan has developed its own approach to miso soup, creating a culinary diversity that could occupy a lifetime of delicious exploration. From the pale, delicate shiro miso of […]