【47 Hakko Wakayama】和歌山の金山寺味噌 Kinzanjimiso 〜大陸ルーツの面影を残すおかず味噌 湯浅の金山寺味噌〜

▶︎ 読みもの, 発酵あれこれ, 47都道府県の発酵,


Kinzanji Miso, a local specialty of Yuasa-cho in Wakayama Prefecture is a side-dish miso which retains the remnants of the continental origins of ancient China
Okazu miso is a type of miso that is not dissolved in hot water to turn it into miso soup, but is eaten directly as a side dish. It is somewhat “between miso and pickles” that is made by fermenting together an original koji made of three types of grains, namely rice, barley and soybean, mixed with salt-pickled summer vegetables, such as eggplant, gourd, cucumber, and ginger. Savor it by dropping several spoonfuls on top of a bowl of steamed rice. It also goes very well with ochazuke (rice with green tea) or as an appetizer for sake. It is treasured as valuable fermented food that retains the original form of Hishio Miso, which came from China about 800 years ago.

どう作って食べるか / HOW TO MAKE & EAT

★ 入れる野菜や味付け、熟成期間は仕込む蔵や家によってバリエーションがある。

❶Mix steamed soybeans and rice with roasted barley to prepare the koji.
❷Mix koji and salt-pickled summer vegetables (such as, eggplants and gourds), add sansho (Japanese pepper) and shiso leaves as condiments and rest them in a barrel.
❸Let it ferment and age in the barrel for several months.
★ There are variations in the types of vegetables pickled, methods of seasoning and length of aging the vegetables, depending on the conditions of the storage and preferences of each brewery and household.

With rice
Do not use it for miso soup

食べられている地域 / Regions where it is eaten
Wakayama and other prefectures in Kinki and Tokai regions

微生物の種類 / Types of microorganisms
Koji-kin (Aspergillus oryzae), lactic acid bacteria, yeast, etc.



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