Tony McNicol Photography Archive

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  • Misobank miso restaurant, Tokyo, Japan, December 14 2009.Misobank specializes in miso for all over Japan.
    miso 29.JPG
  • A chef and bowl of miso at Misobank miso restaurant, Tokyo, Japan, December 14 2009.Misobank specializes in miso for all over Japan.
    miso 35.JPG
  • Miso ice-cream, Misobank miso restaurant, Tokyo, Japan, December 14 2009.Misobank specializes in miso for all over Japan.
    miso 33.JPG
  • Entrance to Misobank miso restaurant, Tokyo, Japan, December 14 2009.Misobank specializes in miso for all over Japan.
    miso 37.JPG
  • Three kinds of miso for tasting, Misobank miso restaurant, Tokyo, Japan, December 14 2009.Misobank specializes in miso for all over Japan.
    miso 34.JPG
  • Misobank miso restaurant, Tokyo, Japan, December 14 2009.Misobank specializes in miso for all over Japan.
    miso 31.JPG
  • Miso on sale at Misobank miso restaurant, Tokyo, Japan, December 14 2009.Misobank specializes in miso for all over Japan.
    miso 32.JPG
  • Misobank miso restaurant, Tokyo, Japan, December 14 2009.Misobank specializes in miso for all over Japan.
    miso 30.JPG
  • Entrane to Misobank miso restaurant, Tokyo, Japan, December 14 2009.Misobank specializes in miso for all over Japan.
    miso 36.JPG
  • Ishii Miso vice-president, Kousuke Ishii holding the basic ingredients of miso, rice koji, soy beans and salt. Ishii Miso, Matsumoto, Japan, May 19, 2009. The miso company, founded in 1868, uses Japanese soy beans and wooden barrels to make premium miso aged for up to three years.
    miso12.jpg
  • Soy beans ready for steaming in a pressure cooker, Tokyo, Japan, April 27, 2010.
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  • Washing soy beans, Mito Tengu Natto, Mito, Ibaragi Pref, Japan, April 17, 2010.
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  • A worker at Mito Tengu Natto shows soy beans to Jess and Anthony, Mito, Ibaragi Pref, Japan, April 17, 2010.
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  • Pouring soy beans into a washing machine, Mito Tengu Natto, Mito, Ibaragi Pref, Japan, April 17, 2010.
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  • A bag of soy beans, Mito Tengu Natto, Mito, Ibaragi Pref, Japan, April 17, 2010.
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  • Natto curry on sale at Mito station, Mito, Ibaragi Pref, Japan, April 17, 2010.
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  • Natto fermenting in a box, Tokyo, Japan, April 28, 2010.
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  • Natto bacteria, Tokyo, Japan, April 28, 2010.
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  • Natto making kit, Tokyo, Japan, April 11, 2010.
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  • Removing straw wrapped natto from the fermenting room, Mito Tengu Natto, Mito, Ibaragi Pref, Japan, April 17, 2010.
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  • Removing straw wrapped natto from the fermenting room, Mito Tengu Natto, Mito, Ibaragi Pref, Japan, April 17, 2010.
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  • Mito Tengu Natto president Takashi Sasanuma holding straw wrapped natto in the fermenting room, Mito, Ibaragi Pref, Japan, April 17, 2010.
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  • The entrance to Mito Tengu Natto, Mito, Ibaragi Pref, Japan, April 17, 2010.
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  • Jess and Anthony try a dish containing natto and various slimy ingredients, Natto restaurant, Mito, Ibaragi Pref, Japan, April 17, 2010.
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  • Jess samples natto at Mito Tengu Natto, Mito, Ibaragi Pref, Japan, April 17, 2010.
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  • Anthony samples natto at Mito Tengu Natto, Mito, Ibaragi Pref, Japan, April 17, 2010.
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  • The shop at Mito Tengu Natto, Mito, Ibaragi Pref, Japan, April 17, 2010.
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  • Different kinds of natto in the shop at Mito Tengu Natto, Mito, Ibaragi Pref, Japan, April 17, 2010.
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  • Chocolate natto, Mito Tengu Natto, Mito, Ibaragi Pref, Japan, April 17, 2010.
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  • Straw wrapped natto in paper showing a tengu goblin logo, Mito Tengu Natto, Mito, Ibaragi Pref, Japan, April 17, 2010.
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  • Trimming straw wrapped natto, Mito Tengu Natto, Mito, Ibaragi Pref, Japan, April 17, 2010.
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  • Straw wrapped natto, Mito Tengu Natto, Mito, Ibaragi Pref, Japan, April 17, 2010.
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  • Trimming straw wrapped natto, Mito Tengu Natto, Mito, Ibaragi Pref, Japan, April 17, 2010.
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  • Trimming straw wrapped natto, Mito Tengu Natto, Mito, Ibaragi Pref, Japan, April 17, 2010.
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  • The shop window of Mito Tengu Natto (reading natto), Mito, Ibaragi Pref, Japan, April 17, 2010.
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  • Home made natto, Tokyo, Japan, April 28, 2010.
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  • Home made natto, Tokyo, Japan, April 28, 2010.
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  • Natto ready for fermenting, Tokyo, Japan, April 27, 2010.
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  • A schedule sheet for making natto, Tokyo, Japan, April 26, 2010.
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  • Natto bacteria, Tokyo, Japan, April 11, 2010.
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  • A dish containing natto and various slimy ingredients, Natto restaurant, Mito, Ibaragi Pref, Japan, April 17, 2010.
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  • Jess and Anthony sample natto at Mito Tengu Natto as Takashi Sasanuma watches, Mito, Ibaragi Pref, Japan, April 17, 2010.
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  • Natto boiled sweets, Mito Tengu Natto, Mito, Ibaragi Pref, Japan, April 17, 2010.
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  • Packaged natto, Mito Tengu Natto, Mito, Ibaragi Pref, Japan, April 17, 2010.
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  • Straw for wrapping natto, Mito Tengu Natto, Mito, Ibaragi Pref, Japan, April 17, 2010.
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  • A Japanese sweet bean dessert made with mirin, Sugiura Mirin, Hekinan, Aichi pref, Japan, August 28, 2010.
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  • The area where the miso is made and stored. Ishii Miso, Matsumoto, Japan, May 19, 2009. The miso company, founded in 1868, uses Japanese soy beans and wooden barrels to make premium miso aged for up to three years.
    miso8.jpg
  • A member of staff guides guests around the room where the miso is made, Ishii Miso, Matsumoto, Japan, May 19, 2009. The miso company, founded in 1868, uses Japanese soy beans and wooden barrels to make premium miso aged for up to three years.
    miso3.jpg
  • Entrance to Ishii Miso, Matsumoto, Japan, May 19, 2009. The miso company, founded in 1868, uses Japanese soy beans and wooden barrels to make premium miso aged for up to three years.
    miso1.jpg
  • Belgium tourist Nadine Martens (left) with friend eating lunch in at Ishii Miso, Matsumoto, Japan, May 19, 2009. The miso company, founded in 1868, uses Japanese soy beans and wooden barrels to make premium miso aged for up to three years.
    miso14.jpg
  • Ishii Miso vice-president, Kousuke Ishii holding three types of miso of varying age. The darker miso is older. Ishii Miso, Matsumoto, Japan, May 19, 2009. The miso company, founded in 1868, uses Japanese soy beans and wooden barrels to make premium miso aged for up to three years.
    miso13.jpg
  • Ishii Miso vice-president, Kousuke Ishii, Ishii Miso, Matsumoto, Japan, May 19, 2009. The miso company, founded in 1868, uses Japanese soy beans and wooden barrels to make premium miso aged for up to three years.
    miso10.jpg
  • Miso on sale in the factory shop, Ishii Miso, Matsumoto, Japan, May 19, 2009. The miso company, founded in 1868, uses Japanese soy beans and wooden barrels to make premium miso aged for up to three years.
    miso7.jpg
  • Enjoying a lunch with miso soup in the miso factory restaurant, Ishii Miso, Matsumoto, Japan, May 19, 2009. The miso company, founded in 1868, uses Japanese soy beans and wooden barrels to make premium miso aged for up to three years.
    miso4.jpg
  • Ishii Miso vice-president, Kousuke Ishii, Ishii Miso, Matsumoto, Japan, May 19, 2009. The miso company, founded in 1868, uses Japanese soy beans and wooden barrels to make premium miso aged for up to three years.
    miso11.jpg
  • Ishii Miso vice-president, Kousuke Ishii, Ishii Miso, Matsumoto, Japan, May 19, 2009. The miso company, founded in 1868, uses Japanese soy beans and wooden barrels to make premium miso aged for up to three years.
    miso9.jpg
  • Miso on sale in the factory shop, Ishii Miso, Matsumoto, Japan, May 19, 2009. The miso company, founded in 1868, uses Japanese soy beans and wooden barrels to make premium miso aged for up to three years.
    miso6.jpg
  • Buying miso and miso products as souvenirs in the factory shop, Ishii Miso, Matsumoto, Japan, May 19, 2009. The miso company, founded in 1868, uses Japanese soy beans and wooden barrels to make premium miso aged for up to three years.
    miso5.jpg
  • A sign saying "Shinshu Three Year Miso", Ishii Miso, Matsumoto, Japan, May 19, 2009. The miso company, founded in 1868, uses Japanese soy beans and wooden barrels to make premium miso aged for up to three years.
    miso2.jpg
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