Science of Miso
Science & Food

Science of Miso

Commonly served as a soup alongside your meal at Japanese restaurants, miso has been long toted for its rich umami flavor and fermented qualities. Interested in miso’s hidden secrets? Read on to learn what gives miso its unique traits. Koji The preparation of miso involves soybeans, rice, salt, water, and Aspergillus oryzae mold cultures [1]. … Continue reading

Morihiro Onodera
Profiles

Morihiro Onodera

Chef Morihiro Onodera trained as a sushi chef in Tokyo, and at seminal Los Angeles restaurants including Katsu, R-23, Matsuhisa, and Takao as well as Hatsuhana in NY. By the time he opened his first restaurant, Mori Sushi in Los Angeles, he was preparing many of the same handmade ingredients, harvesting his own locally grown rice … Continue reading