Preheat the vegetable oil In a large stock pot over medium-high heat. Add garlic and ginger and lightly fry for 30 seconds. Be careful not to burn. Add miso paste to the fried mixture and gently smash ...

Udon noodles are thick, Japanese wheat-flour noodles that work well in both cold and hot dishes. Regardless of the kind of dish they’re used in, however, udon are always slurped. It’s acceptable and ...

Editor’s note: In the Taste of Life series, cooking experts, chefs and others involved in the field of food introduce their special recipes intertwined with their paths in life. Hiromitsu Nozaki, ...

Editor’s note: In the Taste of Life series, cooking experts, chefs and others involved in the field of food introduce their special recipes intertwined with their paths in life. Inadani is an area in ...

Duck meat was sliced in duck meat of the umami took dissolved Japanese-style broth-based soup, meatball special with duck meat, the 'duck sleet Udon', 'duck sleet buckwheat' of the Hare among those ...

Chase Kojima's knowledge of miso is inspired by his lifelong experiences – from his dad's version to an unforgettable Tokyo broth. "I grew up in a Japanese family," says chef Chase Kojima. "Miso was ...

When you hear ``Nagoya Meshi,'' the first thing that comes to mind is miso dishes such as ``Miso Katsu'' with plenty of miso sauce and ``Miso Nikomi Udon'' which is udon simmered in miso and dashi. I ...

Cook the udon noodles according to the package directions, drain and set aside. In a large saucepan, bring the stock to a boil. Lower the heat to medium and add the ginger and carrots and cook until ...