In Japan, no food item comes in as much geographic variety as miso. Kome miso, the main ingredients of which are soy beans and rice, is made in 80% of the country.
Mugi miso, based on soy beans and barley, and produced mainly on the islands of Shikoku and Kyushu, is the next most widely made miso. Mame miso, made from soy beans and other types of beans, is produce in the city of Nagoya and the surrounding region. In addition to these three main types, miso is made with a wide range of other ingredients in pairings with soy beans.
Text by Kitchen Nippon
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