So Much More Than Soup: The Many Uses of Miso

Just a selection of the combinations. (Top, left to right) Fu and wakame; ise-ebi lobster and aosa nori seaweed; shijimi clams. (Bottom, left to right) Nameko mushrooms and leek; tōfu and wakame; tonjiru pork and root vegetables. (© Pixta)

Ishikari nabe (Courtesy Hokkaidō Tourism Organization)

(© Pixta)

Miso nikomo udon (Courtesy Nagoya Convention and Visitors Bureau)

Miso oden (Courtesy Nagoya Convention and Visitors Bureau)

(© Pixta)

(© Pixta)

(© Pixta)