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.
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.