Kinzanji miso
“Side dish miso” using traditional manufacturing methodsKinzanji miso introduction
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.
Related videos
Other information
- NameKinzanji miso
- Area Wakayama
- Kind of food Local cuisine
Wakayama Other recommended dishes
Kushikaki
Wakayama
Okai/Tea Gayu
Wakayama
Uzumizuzen
Wakayama
Mackerel nare sushi
Wakayama
Kumano beef
Wakayama
Wakayama Whale
Wakayama
Local cuisinerelated dishes
Hirosaki Igamenchi
Aomori
Yubeshi
Okayama
Kankoromochi
Nagasaki
Yamakawazuke
Kagoshima
Taiko Shusse Mochi
Mie
Mojiko yaki curry
Yamaguchi
Kind of food
Tenpura Sushi Ramen Seafood Soba & Udon Okonomiyaki & Takoyaki Bento & Onigiri Don dish Nabe dish Yakitori & Kusiyaki Meat dish Local cuisine