For people used to the excitement of the fast-paced tech world, making miso, or fermented soybean paste, in a sleepy town in Japan's countryside might not seem too appealing -- unless they realize that's where their true calling lies.Yu Maeda, a former employee of Microsoft Japan Co., and her engineer husband Michinori, have chosen the bucolic life of Arao, Kumamoto Prefecture, where they intend to inherit the traditional method of making the Oshikida brand handmade miso.Kyoko Hamasaki, 79, has devoted her life to supplying additive-free miso, which was named after the Oshikida district, to…READ FULL ARTICLE
