- Main lore areas
- Main ingredients used
Soybeans, wheat, rice, seed malt, salt
- History/origin/related events
Shoyu-no-Mi" is a versatile seasoning made by fermenting soybeans, wheat (pressed barley is sometimes used), rice, and seed koji by adding salt water and letting it sit while stirring. Soy sauce and sake are added instead of salt water, and with this method, the soy sauce is ready to eat in about one week to 10 days. In the Shonai area, it is said to have been eaten since the Edo period (1603-1867).
The flavor can be sweet or salty, depending on the amount of koji used. It is also called "amabisho" or "amapicho" in some regions.
- Opportunities and times of eating habits
In the old days, amabisho was prepared around the end of July and eaten around the end of August. It is said to last longer if it is made after the rice harvest. It is a local dish that is still eaten in restaurants and homes as a matter of course.
- How to eat
In addition to being served on top of rice, it can also be served with chilled tofu and grated daikon, used as a sauce for grilled meat, or combined with cucumbers to make molokyu, a dish with a rich culinary repertoire. It is also recommended to use it as a dressing by combining olive oil, pepper, and wine vinegar, or to marinate vegetables and meat directly in it for seasoning.
- Efforts for Preservation and Succession
(Outline of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)
Miso is not made at home as often as it used to be. However, miso and soy sauce brewers and producers' associations in various regions have commercialized them, and they are readily available at direct sales stands, tourist facilities, and supermarkets.