和歌山県·特産品
Kinzanji Miso (Yuasa)
Just one spoonful on top of rice will make it impossible to stop using your chopsticks. The Kinzanji Miso passed down in Yuasa is a type of 'namemiso' (spreadable miso) eaten as a side dish. Rice, barley, and soybeans are inoculated with koji, then pickled together with vegetables like eggplant, melon, ginger, and shiso, allowing them to ferment naturally. As a result, fragments of vegetables peek through the grains, creating multiple layers of flavor: the savory sweetness of barley koji, the umami of the pickled vegetables, and the saltiness of the miso. Unlike regular miso used for soup, its specialty is that it can be enjoyed straight from the jar. It is even said that Yuasa's soy sauce was born from this very miso-making process. Served on piping hot rice, as an accompaniment to tea porridge, or as a snack with sake—it is a simple yet addictive supporting star of the Wakayama dining table.
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