Waden

Inside Japan's most ancient pantry staple — the soybeans, the salt, the koji, and the months of patient transformation that make miso unlike anything else on earth. Open a tub of good miso and bring it close. Before you taste it, smell i...

We Tell the Stories Behind Japanese Food Waden is an editorial journal by UMAMIBAKO — exploring the ingredients, artisans, and traditions that make Japanese cuisine extraordinary. There is a word in Japanese — umami — that took the world...