Miso has become very popular - made from fermented grain, rice, soybeans and fungus - the product is used in a wide variety of foods and makes up one of the foundations of Japanese cuisine.
Miso dates back many years but more recently chefs like David Chang have been breathing new life into the tradition with modern takes and new ways of producing a wide variety of flavored misos.
It's an interesting look at the tradition, history and production of Miso the guys over at Eden Foods have created this wonderful infographic.
It documents how miso is made and offers up some valuable information to understand some of the many varieties available on the market.
The team at Don Julio have taken over an unloved corner of Buenos Aires. Organic produce harvested at the community-focused urban garden Huerta Luna de Enfrente will exclusively benefit local soup kitchens. Read on for the full story.