In America, miso is categorized by its color—red, white, or yellow. The color generally points to how the miso will taste.
Takahiro Terada, head chef at Tsuta, a ramen restaurant in Brooklyn, N.Y.
It was a soup made of kombu kelp stock and white miso. After returning to Tokyo, he came up with four new seasonal udon noodles. The winter dish “o-udon (honorific expression of udon ...