Miso, the fermented soybean paste, is among the ingredients most frequently used in Japanese restaurants and homes. While most Japanese use miso to make soup, locals in the Nagoya prefecture have a creative take on this common ingredient. In this episode of Eat Drink Asia, Post reporter Lisa Cam travels to Nagoya to learn how miso cooking there differs from how things are done elsewhere in the country. She also finds out how the local type of miso was born out of a war-torn chapter of the nation’s history and sees how modern chefs push the limit of the centuries-old ingredient by using it to whip up desserts, cocktails and some types of Western cuisine.
