The world even said good morning to a big wave of Japanese tourists by placing miso soup, rice, grilled fish and pickled vegetables on the breakfast menu.

BBC: Building bridges with breakfast

This time it's handcrafted, 3-year-old, organic barley miso, wood-fired, unpasteurized and based on a recipe from the Japanese farmhouse tradition.

NPR: Mastering Miso's Mysteries

Some 750 years ago, a Japanese priest arrived in Yuasa after a trip to China, bringing with him a newfound skill for making miso (soybean paste).

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