“When cooking miso soup, make thicker dashi stock ... most of the original flavors of the ingredients. He has published books including “Enbun ichinichi 6 g Wagamama otoko wo unaraseru ...

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.