Chile adds a bit of heat to this first excerpt from Preserving the Japanese Way, Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen (Andrews McMeel, August 2015) by Nancy Singleton Hachisu Shishito Peppers sauteed with Miso and Ginger (Shishito no Abura Miso) Serves 6 Shishito peppers are all the rage in Northern California and easily obtainable. I love them charred in oil, served with a sprinkling of salt, but the salty, earthy miso...

1 World Trade Center... ...from West Side Highway Drive by photography, number 2