At Chiso, the ingredients are dashi, miso paste, spongy lumps of tofu, and small cubes of potato, because apparently it is still winter in the heart of whomever made the miso soup today. It is my first course, and I use it, as intended, as a kind of meditation—clearing my head, cleansing my palate, putting me in the proper state of mind for the ballet of courses to come. All photos by Peter Mumford.Published on May 26, 2010
At Chiso, the ingredients are dashi, miso paste, spongy lumps of tofu,






