Christopher Kimball travels across Japan and learns that Japanese cooking revolves around a handful of pantry staples. Back in the kitchen, he makes Miso Pesto Pasta and Crisp-Skinned Chicken Thighs with Tare, which have a salty-sweet glaze and crackling skin. Plus, Matt Card makes Miso Butter Salmon and Vegetable Packets, and Wes Martin decodes the kinds of mirin you can find in the supermarket.

Get the recipes:
Miso Pesto Pasta: https://bit.ly/4hjd2Xs
Crisp-Skinned Chicken Thighs with Tare :https://bit.ly/4hulJNs
Miso Butter Salmon and Vegetable Packets: https://bit.ly/4z6dUET

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