Kanzanji Miso
A traditional "side dish miso" crafted with care
Kanzanji Miso introduction
Kanzanji Miso (金山寺味噌, Kanzanji miso) is a mild and flavorful type of edible miso produced in Wakayama Prefecture. It is made by fermenting and aging a mix of gourd, eggplant, shiso leaves, ginger, and koji (rice mold). Originally created as a preserved food for monks to enjoy summer vegetables during the winter, Kanzanji Miso contains ingredients like white gourd, eggplant, shiso, and ginger. Unlike typical miso used as seasoning, it is enjoyed as a side dish or snack, often accompanying sake. This makes it a unique type of "nameru miso," meaning miso eaten as-is. Its roots trace back to the Kamakura period when a Zen monk named Kakushin traveled to Song China for rigorous training. There, at Jingci Temple in Zhejiang Province, he learned the method for making Jingci Miso, which is now the basis for Kanzanji Miso. Upon returning to Japan, he established Kokokuji Temple in Kii Yura and spread the recipe. This long history adds to its cultural and culinary significance.
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- NameKanzanji Miso
- Area Wakayama
- Kind of food Local cuisine
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