MISO in Japan
Although MISO has become an item of food to buy in stores today, it once was a food to be made at home. Therefore, there are various kinds flavors of MISO in Japan.
These differences depend on where it has been made, climate, natural features, water and contents. It is the basis of the variety taste of MISOSHIRU.
Kome-Miso using fermented rice is most popular throughout Japan.
Mugi-Miso using fermented wheat is mostly used in the west-southern part of Japan, Kyushu, Shikoku, and Chugoku region.
Mame-Miso using fermented soybeans is mostly used in Chubu region.
Kinds of MISO
