I used hatcho miso for this dish because I like its strong, rich flavour. If you prefer another type of miso, you can use that, instead. Use poultry shears to snip off the wingtips from each quail.

Miso can also be made with 100 percent soybeans to produce hatcho miso, which is very dark in color, says Sakai. Miso is available at most grocery stores, typically in the Asian section or in the ...

Another type of miso, called hatcho miso, is perhaps the most highly regarded (and expensive) miso. This rich, dark, thick variety is made only from soya beans and a special type of koji.

When using frozen clams, just plunk them directly into boiling water. "Hatcho" miso uses soybean "koji" fungus matured for a long period. It's rich in flavor and has a faint astringency and ...

Its sweetness is spot-on for a soup such as this. You could make that same soup with a darker miso, something like the barley-based hatcho miso, but the flavour would be too dense, too strong.

JW Marriott Bangkok invites diners on a journey through the bold and comforting flavours of Aichi Prefecture with A Taste of Aichi, a limited-time dining experience at Tsu Japanese Restaurant from 1 ...