The Multitudes of Miso: An Evening with Bessou

Miso is ubiquitous in Japanese pantries and restaurants, and has grown in popularity across the United States. Still, it remains a mystery to many. Join us in learning about the multitudes of miso—how it differs from region to region and even family to family in Japan.

Owner Maiko Kyogoku and Executive Chef Emily Yuen of Bessou, in conversation with Heritage Radio Network’s Akiko Katayama, will discuss the beauty of this superfood, how it is made, and how they use it at home and at their restaurant. From Maiko’s family’s preferred saikyo miso to Emily’s creation of a vegan miso, explore the world of miso alongside a demo on tama miso and tastings of Bessou’s popular shiso cigars.

This program is part of our Global Cuisines, Global Cultures series.