長野県·特産品
Suwa Miso
When dissolved in dashi, a gentle, fragrant steam rises. With a single sip, a clean umami and richness spread throughout the bowl. Suwa is an ideal land for miso making. The high altitude and significant daily temperature fluctuations provide a comfortable environment for the microorganisms inside the breweries where the miso matures slowly. In the towns surrounding Lake Suwa, numerous large and small miso breweries have lined the streets, including major producers like Takeya Miso and Hanamaruki. Their light-colored, salty-sweet miso, made with plenty of rice koji, is characterized by its refreshing aroma and sharp umami. In miso soup, in dengaku, in stews—it is the pride of Suwa, gently supporting the daily dining table.
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