Butter mochi is a staple in Hawaii — because it’s great, says Peter Som, fashion designer and Mill Valley-rased author of the forthcoming cookbook, “Family Style” (Harvest, $40). It’s a great, ...

Miso, a fundamental ingredient in Japanese cuisine, is an umami-rich paste made from fermented soybeans. This versatile staple comes in three main forms (red, white, and yellow), each with its own ...

1. Bring the water to a simmer and stir in the dashi until dissolved. 2. Reduce heat and stir in the miso until dissolved. Stir in the tofu and cook 1 minute. Remove from heat and stir in the ...