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Tohoku firm on track for recovery

RIKUZENTAKATA, Japan - Aki Murakami (L) and Akie Hoshi, who started work at Yagisawa Shoten after the March 2011 disaster, showcase products of the established maker and seller of soy sauce and miso at the company in Rikuzentakata, Iwate Prefecture on Jan. 31, 2013.

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Buddhist believers reach out to Tokyo homeless

TOKYO, Japan - Volunteer workers belonging to the Japanese branch of the Tzu Chi Foundation, a Taiwanese humanitarian organization, distribute soup kitchen meals, including curry and miso soup, to homeless people in Yoyogi Park in Tokyo on Jan. 7, 2013.

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Free soup for women

TOKYO, Japan - Ajinomoto Co. offers free miso soup and clear Japanese soups chiefly for woman at the Dashi Cafe in Tokyo on Oct. 1, 2010, in an effort to promote ''dashi'' Japanese soup stock.

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Free soup for women

TOKYO, Japan - Ajinomoto Co. offers free miso soup and clear Japanese soups chiefly for woman at the Dashi Cafe in Tokyo on Oct. 1, 2010, in an effort to promote ''dashi'' Japanese soup stock.

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Classic music used to ferment miso, natto

YAMAGATA, Japan - 'Natto' and miso products are made in Yamagata Prefecture with soy beans fermented to the strains of Mozart and J. S. Bach.

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Classic music used to ferment miso, natto

YAMAGATA, Japan - Masahiro Sato, president of Sagae Natto company in Sagae, Yamagata Prefecture, says his firm plays Mozart's symphonies in its 'natto' fermentation room.

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Marukome fetes completion of 1st ever overseas plant in California

LOS ANGELES, United States - Marukome Co. President Tokio Aoki (far left) and other officials crack open a cask of rice wine in a ceremony to dedicate the company's first miso (fermented bean paste) factory in Irvine, California, on Dec. 5. ''I am pleased to be able to contribute to the health of Americans through miso,'' Aoki said at the ceremony.

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Buddhist temples urged to become relevant again to locals

KAWAGUCHI, Japan - Mothers and children make ''miso,'' a fermented soybean paste commonly used in Japanese cooking, at the word of command from Joko Yoshii (far right), a 33-year-old Buddhist priest at a hands-on class held in the main hall of Zengyoji, a Buddhist temple in Kawaguchi, Saitama Prefecture on Feb. 19.

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Expert creates Japan's 1st corbiculae institute

MATSUE, Japan - Mikio Nakamura, a retired marine scientist, has established the Japan Corbiculae Research Institute, the first of its kind in the country, in Shimane Prefecture, to restore the catch of shijimi, a small clam known in English as corbiculae. Shijimi, often found in ''miso'' bean-paste soup, are dying off in Lake Shinji in the prefecture.

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Japan to name 28 food products for GMO labeling

TOKYO, Japan - Japan is poised to introduce mandatory labeling for tofu (bean curd), miso (bean paste) and 26 farm products made from genetically modified organisms (GMOs) and processed food made mainly from GMOs for consumer use, starting in April 2000. A consumers cooperative store in Yokohama has put up a note which in part reads: ''Between 50 and 80% of American soybean used in this miso is GMO).''

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Marukome fetes completion of 1st ever overseas plant in Californ

LOS ANGELES, United States - Marukome Co. President Tokio Aoki (far left) and other officials crack open a cask of rice wine in a ceremony to dedicate the company's first miso (fermented bean paste) factory in Irvine, California, on Dec. 5. ''I am pleased to be able to contribute to the health of Americans through miso,'' Aoki said at the ceremony. (Kyodo)

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Australian model Miranda Kerr promotes fermented food

Australian model Miranda Kerr holds up a cup of miso soup during an event to promote fermented food in the city of Omachi, Nagano Prefecture, central Japan, on June 21, 2016. Japanese miso maker Marukome Co. appointed her as a "fermented food ambassador" to help promote miso and other fermented food products. (Kyodo) ==Kyodo

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Australian model Miranda Kerr promotes fermented food

Australian model Miranda Kerr poses during an event to promote fermented food in the city of Omachi, Nagano Prefecture, central Japan, on June 21, 2016. Japanese miso maker Marukome Co. appointed her as a "fermented food ambassador" to help promote miso and other fermented food products. (Kyodo) ==Kyodo

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Japan promotes farm products from Sado Island

Visitors taste miso soup produced with soybeans from Sado Island in the Sea of Japan off Niigata Prefecture, at an event square of the Japan Pavilion at the food-themed world exposition in Milan on Oct. 21, 2015. Sado became the first location in Japan to be designated as a Globally Important Agricultural Heritage System by the Food and Agriculture Organization in 2011. (Kyodo) ==Kyodo

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Japanese fermented food introduced at Milan

Nobutaro Asai (L), president of "miso" soybean paste maker Maruya Hatcho Miso, in the central Japanese prefecture of Aichi, in the costume of a Japanese feudal lord, encourages a participant to sample the soybean paste during an event to introduce Japanese fermented food produced in the prefecture, on Aug. 9, 2015, in Milan, Italy, where the food-themed world exposition is being held. (Kyodo) ==Kyodo

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Local specialties served at farmhouse restaurant in central Japan

Kayoko Sakai, a 63-year-old researcher on local food, displays on July 7, 2015, a course of specialties for vegetarians in Farmhouse Restaurant Okado, which was launched by local people by using an old private house. The dishes include "somen" noodles, radish leaves with "miso" soybean taste and beaten eggs hardened in vegetable gelatin. (Kyodo) ==Kyodo

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Japanese food introduced at Expo Milano 2015

Tomoko Fujimoto (2nd from L) from Yokohama explains to visitors how to make "Misomaru", a roll of fermented soybean paste with filling, at the Japan Pavilion of Expo Milano 2015 on May 21, 2015. They enjoyed "miso soup" made from the roll. (Kyodo) ==Kyodo

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Woman tastes "miso" soup at Japanese pavilion in Expo Milano 2015

A woman tastes "miso" soybean paste soup at a restaurant inside the Japan Pavilion in Expo Milano 2015 on May 1, 2015. Lots of visitors flocked to the pavilion which opened the same day, displaying Japanese cuisine and other food culture. (Kyodo) ==Kyodo

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Japanese firm shows "miso" soup server at Expo Milano pavilion

A Japanese cook uses a "miso" soybean paste soup server on May 1, 2015, at the Japan Pavilion in Expo Milano 2015 under way in the Italian city. The server was made by Marukome Co., a food company based in Nagano, central Japan. (Kyodo) ==Kyodo

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Traditional soybean miso

Traditional soybean miso is sold at the shop of local manufacturer Noda Miso Co. in Toyota, Aichi Prefecture, on Nov. 13, 2018. (Kyodo) ==Kyodo

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Soybean miso shop in Toyota, Japan

Photo taken Nov. 13, 2018, shows the interior of traditional soybean miso manufacturer Noda Miso Co. in Toyota, Aichi Prefecture. (Kyodo) ==Kyodo

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Osaka's miso pastes inherit taste over century

Photo taken April 12, 2016 in Osaka's Kita Ward, shows a display space at the current building of Torii Miso, a shop selling fermented soybean pastes, which re-creates what the inside of its original store looked like before being burnt down during World War II. (Kyodo) ==Kyodo

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Osaka's miso pastes inherit taste over century

Photo taken April 12, 2016 in Osaka's Kita Ward, shows wooden barrels containing various types of miso pastes lined up at Torii Miso, a shop selling fermented soybean pastes. (Kyodo) ==Kyodo

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Osaka's miso pastes inherit taste over century

Photo taken April 12, 2016 in Osaka's Kita Ward, shows the entrance of Torii Miso, a shop selling fermented soybean pastes near Osaka Tenmangu, a Shinto shrine in the western Japan city. (Kyodo) ==Kyodo

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Tokyo snapshot: "Burg Napoli" of Tokyo's Nishiarai coffee shop

Photo taken at Sylvia Nishiarai coffee shop in Tokyo on Oct. 21, 2015, shows popular combo plate "Burg Napoli," or a hamburger steak plus Neapolitan spaghetti with salad, rice, miso soup and coffee. (Kyodo) ==Kyodo

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Visitors try Japanese cooking at Expo Milano event

Visitors try their hand at making balls of "miso" soybean paste for use in instant soup during an event at the Japan Pavilion of Expo Milano in Milan, Italy, on Oct. 21, 2015. (Kyodo) ==Kyodo

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Tokyo landscape: Traditional rice bowl served on shrine premises

Photo taken on July 22, 2015, shows a traditional "Fukagawa-meshi" set meal that features a bowl of rice with deeply fried clams and onions in "miso" (soybean paste) soup and another bowl of rice cooked with various ingredients at a restaurant on the premises of the Tomioka Hachimangu shrine on the east side of the Sumida River in Tokyo. (Kyodo) ==Kyodo

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Japanese food introduced at Expo Milano 2015

Tomoko Fujimoto (2nd from L) from Yokohama explains to visitors how to make "Misomaru", a roll of fermented soybean paste with filling, at the Japan Pavilion of Expo Milano 2015 on May 21, 2015. They enjoyed "miso soup" made from the roll. (Kyodo) ==Kyodo

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Buddhist temples urged to become relevant again to locals

KAWAGUCHI, Japan - Mothers and children make ''miso,'' a fermented soybean paste commonly used in Japanese cooking, at the word of command from Joko Yoshii (far right), a 33-year-old Buddhist priest at a hands-on class held in the main hall of Zengyoji, a Buddhist temple in Kawaguchi, Saitama Prefecture on Feb. 19. (Kyodo)

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Free soup for women

TOKYO, Japan - Ajinomoto Co. offers free miso soup and clear Japanese soups chiefly for woman at the Dashi Cafe in Tokyo on Oct. 1, 2010, in an effort to promote ''dashi'' Japanese soup stock.(Kyodo)

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Free soup for women

TOKYO, Japan - Ajinomoto Co. offers free miso soup and clear Japanese soups chiefly for woman at the Dashi Cafe in Tokyo on Oct. 1, 2010, in an effort to promote ''dashi'' Japanese soup stock.(Kyodo)

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A basket vendor

The basket seller sells not only baskets but also daily goods made of bamboo. Bamboo is abundant in Japan. It is easy to process and has excellent characteristics of ventilation and water resistance. The sellers went around crying out baskets and miso drainers .==Date:unknown, Place:unknown, Photo:unknown, (Credit:Nagasaki University Library/Kyodo News Images) [Cabinet Number18‐24‐0]

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Girls having a meal

Five women are having a meal. Each is involved in a different activity such as eating cooked rice, sipping miso soup, eating side dishes and pouring tea from a porcelain teapot. The woman on the left seems to be a maid. ==Date:unknown, Place:unknown, Photo:unknown, (Credit:Nagasaki University Library/Kyodo News Images) [Cabinet Number91‐49‐0]

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Women cooking

This is a scene of cooking on an igusa rush grass mat in a room. A variety of processes are depicted, like slicing radish on a board, grinding sesame seeds or mashing miso in an earthenware mortar, holding down the mortar and tilting the cooked rice tub.==Date:Middle Meiji (1883-1897), Place:unknown, Photo:unknown, (Credit:Nagasaki University Library/Kyodo News Images) [Cabinet Number69‐58‐0]

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Women carrying dishes

A woman is shown standing up with a portable meal table while another woman is about to stand up. The meal set on the table consists of miso soup, three kinds of vegetables and cooked rice. A hanging scroll and flowers arranged in a pot are visible in the tokonoma alcove behind them, and a gekkin lute is placed against the wall. This type of room is called an ozashiki.==Date:unknown, Place:unknown, Photo:Tamamura Kozaburo, (Credit:Nagasaki University Library/Kyodo News Images) [Cabinet Number48‐37‐0]

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A basket vendor

The basket seller sells daily goods made of bamboo as well as baskets. Bamboo is abundant in Japan. It is easy to process and has excellent characteristics of ventilation and water resistance. The sellers went around crying baskets and miso drainers .==Date:Middle Meiji, Place:unknown, Photo:unknown, (Credit:Nagasaki University Library/Kyodo News Images) [Cabinet Number18‐31‐0]

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Onigiri

Onigiri,Japanese cuisine,Japanese food,miso soup

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Onigiri

Onigiri,Japanese cuisine,Japanese food,miso soup

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Japanese amateur chef brings tastes of home to Londoners

LONDON, Britain - In this March 23, 2012 photo taken in London, Aki Matsushima displays a selection of her Japan-inspired ices which are now on sale there. The Japanese amateur chef was inundated with offers of work following her success on a TV cooking competition which featured her popular miso ice cream. (Kyodo)

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Japanese amateur chef brings tastes of home to Londoners

LONDON, Britain - In this March 23, 2012 photo taken in London, Aki Matsushima displays a selection of her Japan-inspired ices which are now on sale there. The Japanese amateur chef was inundated with offers of work following her success on a TV cooking competition which featured her popular miso ice cream. (Kyodo)

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Boy carries meal at disaster area

ISHINOMAKI, Japan - A boy carries provided miso soup with pork in Ishinomaki, Miyagi Prefecture, on March 27, 2011. The area was hit hard by the March 11 quake and tsunami. (Kyodo)

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Miso soup

Undated file photo shows a bowl of instant miso soup sold by Kyoto-based Mill Souhonsha Co. Miso soup is made by mixing miso fermented soybean paste and stock soup with some ingredients in it. The reduced-sodium miso soup in the photo contains Lyophyllum shimeji mashroom grown in the Tanba region in northwestern Kyoto Prefecture as one of its ingredients. (Kyodo) ==Kyodo

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Miso soup featuring namesake Evangelion protagonist

Photo taken on May 10, 2018, shows a package of a ready-to-eat miso soup product with an illustration of Shinji Ikari, the main character in the TV animation series "Neon Genesis Evangelion," pictured with Lake Shinji in Matsue, western Japan, in the background. The product uses seasonal clams from the lake. (Kyodo) ==Kyodo

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Export fair for Japanese foods opens in Chiba

A halal version of a "miso" traditional Japanese seasoning is displayed at an export fair for Japanese foods, which opened at the Makuhari Messe convention center in Chiba east of Tokyo on Oct. 11, 2017. (Kyodo) ==Kyodo

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Soy sauce maker invents hula hoop-like activity to promote tradition

Yoichi Ninagawa, president of Nitto Jozo Inc., a white soy sauce maker, stands with a Taga Hoop in Hekinan, Aichi Prefecture in July 2016. Japanese soy sauce and miso fermented soybean paste makers have been holding competitions to hula "taga," or the bamboo hoop used to fasten the wooden barrel that holds the fermented products, in a bid to maintain the condiments' traditional production method. (Kyodo) ==Kyodo

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Soy sauce maker invents hula hoop-like activity to promote tradition

A man rotates a Taga Hoop during an event in Hekinan, Aichi Prefecture in July 2016. Japanese soy sauce and miso fermented soybean paste makers have been holding competitions to hula "taga," or the bamboo hoop used to fasten the wooden barrel that holds the fermented products, in a bid to maintain the condiments' traditional production method. (Kyodo) ==Kyodo

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Expert creates Japan's 1st corbiculae institute

MATSUE, Japan - Mikio Nakamura, a retired marine scientist, has established the Japan Corbiculae Research Institute, the first of its kind in the country, in Shimane Prefecture, to restore the catch of shijimi, a small clam known in English as corbiculae. Shijimi, often found in ''miso'' bean-paste soup, are dying off in Lake Shinji in the prefecture. (Kyodo)

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Japan to name 28 food products for GMO labeling

TOKYO, Japan - Japan is poised to introduce mandatory labeling for tofu (bean curd), miso (bean paste) and 26 farm products made from genetically modified organisms (GMOs) and processed food made mainly from GMOs for consumer use, starting in April 2000. A consumers cooperative store in Yokohama has put up a note which in part reads: ''Between 50 and 80% of American soybean used in this miso is GMO).''