Wakayama Prefecture

Kinzanji miso

Kinzanji miso
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  • Image provided by : Yaichi Saiga

  • Image provided by : Yaichi Saiga


Ingredients (For 4 case)

  • White rice 4 masu
  • barley 3 masu
  • soybeans 3 masu
  • sugar 3 kg
  • salt 1 sho
  • Seed Koji 1 bag
  • Eggplant 3-4 kg
  • White melon 3~4kg
  • Soil ginger 300-400g
  • Shiso (Perilla frutescens) 400g
  • white sesame seeds 1 cup

How to cook

  • 1. Day before: Wash white rice well and soak in water overnight.
    Day 1: Wash white wheat well and soak in warm water for about 2 hours.

  • 2. Day 1: Soybeans are soaked in water until hot, then soaked in water with the skin removed (about 30 minutes). (about 30 minutes)

  • 3. Day 1: Steam drained white rice (about 2 hours) and let the rice malt steep.

  • 4. Day 1: Drain the water from the white barley, mix it with the cooked soybeans, and steam (about 1 to 1.5 hours) to let the barley/soybean koji steep.

  • 5. Day 2: Wash vegetables well, cut into 1 cm slices, salt them with salt from a quantity of salt and place a light weight on them.

  • 6. Day 3: Wheat and soybean koji should be made in the morning, and rice koji should be made around noon. Put a pinch or two of salt in a piece of molobuta and leave it in a cool place.

  • 7. Day 3: Drain vegetables thoroughly. Put sesame seeds in a bowl. Cut ginger into thin strips, cut shiso into 1 cm pieces, sprinkle with salt and squeeze lightly.

  • 8. Day 3: Mix all the ingredients well and fill the vat tightly from the bottom. Serve 1 month later.

provider : "Handmade Flavor Making the Most of Naga's Products" (Naga Agricultural Development and Extension Office (currently Agriculture, Forestry and Fisheries Promotion Division, Naga Promotion Bureau))

* Recipes vary depending on the region and home.