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On our Tokyo Time Machine culinary walk, fourth generation chef Tsuchihira shares his life story as he explains how miso is made.

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May 29, 2017

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Tokyo -- Many people think of miso as the soup that gets tacked onto every Japanese meal. We can still remember our first experience of Japanese food in the West, when the waiter brought the soup at the end of the meal, and someone thought he’d forgotten to serve it at the beginning. Any self-respecting…
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