Mussel and Miso Chowder
With four distinct seasons, northern Japan’s weather is like that of the East Coast, and hearty, warming soups are also part of the cuisine there. Meanwhile, in Western Massachusetts, a company called South River Miso ferments delicious miso pastes from soybeans, cultured grains, and sea salt. Inspired by its products, I developed this variation on classic Japanese miso-based stews, adding mussels and winter vegetables.
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