Kinzanji miso

Kinzanji miso is a mellow and soft edible miso produced in Wakayama prefecture where cucumber, eggplant, shiso, ginger and koji are prepared together, and fermented and aged. Since it was a preserved food for eating summer vegetables in winter at the temple, it contains white cucumber, eggplant, shiso, ginger, etc., and it is a type of “nameso” that is eaten as it is, not as a seasoning, but as a side dish or a side dish for sake. During the Kamakura period, while Kakushin, a Zen monk, went to Song (China) and accumulated rigorous training, he learned how to make Jingzanji miso (now Kinzanji miso) at Jingshan Temple in Zhejiang Province, and after returning to Japan, he built Kokoku-ji Temple in Kii Yura and taught the manufacturing method It is said that.