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.

Hatcho miso is produced using an age-old method that imbues it with a special colour and flavour. MISO tastes different depending on who makes it and where it’s made, as the production method ...

Foreign visitors who toured Maruya Hatcho Miso Co, a miso production factory in Okazaki, Aichi Prefecture, with a nearly 700-year history, said they admired how the long, labor-intensive process of ...