Chubu area

Rice, wheat, soybeans, vegetables such as eggplant, cucumber, ginger, and perilla

In 1249, Kakushin (Houtou Kokushi), a high priest in Yura, learned how to make Kaizanji miso in Sou (China), where he had trained, and brought it back to Japan. When he built Koukokuji Temple, he introduced the method to Yuasa Town and the surrounding area, where the water quality was suitable for manufacturing miso and soy sauce, and it is said to have spread. It is believed to be the founder of soy sauce and miso. For the next 300 years or so, farmers made soy sauce for their own use, but in the Edo period (1603-1867), it came to the attention of the shogunate and was commercialized.

In the old days, it was grown at home for private use. It is made with three kinds of koji (soybeans, barley, and rice) in the summer, when uri, eggplant, perilla, and ginger are in abundance. Because it can be stored for a long time, it is eaten all year round as "reserve greens. The type of vegetables to be pickled and the seasoning varies from store to store and from household to household, and each has its own special flavor.

It is eaten as a side dish, not as a condiment, such as on rice, with grilled fish or sashimi, or as a side dish with sake. It also goes well with "chagayu," a local dish of Wakayama.

From Yuasa Town to Gobo City, Kinzanji Miso is still made using the traditional method and sold as a local specialty.