Green pepper miso

About Green pepper miso

Iwate Prefecture's local dish “bell pepper miso” is a versatile seasoning that perfectly harmonizes the bittersweet taste of bell peppers and the sweetness of malted rice. This dish was created to utilize surplus bell peppers among farmers when the acreage for bell peppers expanded around 1975 in Iwate Prefecture. Originally, there was a traditional seasoning called “koji nanban,” in which chili peppers were simmered in koji, and it is said that bell pepper miso was made by applying that recipe.

The main ingredients are chopped bell peppers, malted rice, soy sauce, sugar, sake, etc., and a sweet and spicy flavor is created by simmering these.

Of course, bell pepper miso can be used not only as a companion to rice, but also as an addition to cold tofu or grilled eggplant, or as a seasoning for stir-fries. Its sweet and spicy flavor goes well with Japanese sake with a refreshing taste, such as junmaishu and honjoshu, and further enhances the enjoyment of eating.

It also has high preservability, and can be stored for about 1 month when refrigerated, and even longer if frozen. Please try incorporating “bell pepper miso” nurtured by Iwate's climate and history into your everyday dining table.

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