Sachiko: Miso soup is a staple in Japanese cuisine. We use miso paste, which is fermented soybeans, and mix it with dashi, the broth.

Emma: How is the miso paste made?

Sachiko: It's made by fermenting soybeans with salt and a fungus called koji. It’s a process that can take several months.

Emma: And the dashi? How do you prepare it?

Sachiko: Dashi is made from kelp or dried bonito flakes. We simmer them in water to extract their flavors. It's the base for many Japanese dishes, not just miso soup.

Emma: I’d love to learn how to make it. Could you teach me someday?

Sachiko: Of course! It would be my pleasure to teach you how to make authentic miso soup.