The steam of miso soup comforts me at this time of year. I received my miso from my friend Masami Horie in Shiga Prefecture, who owns a cafe in a 350-year-old house and also publishes good books.

Silken tofu and wakame seaweed are popular choices that enhance the texture and flavor of miso soup. Tofu can be diced into small cubes, and dried wakame should be rehydrated in water before use.

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Think of this as a late-summer pantry pasta. The fresh tomatoes will cook down to form a bright tangy sauce, while the butter and miso will add a glossy and salty finish to the pasta. Making the ...

I learnt to cook this Hokkaido comfort food classic from Toshi-chan, a fisherman's wife in the town of Shikabe who gives cooking classes in the town hall, says Tim Anderson. The inclusion of ...