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.