Product Summary (Registration No.167)

Registration No.167 御膳みそ

Registered name (Transcription) : 御膳みそ（Gozen Miso）
Reference information : Gozen Miso (rice paste）

Category of product

Class 8 : Seasonings (rice paste（miso））

Production Area

Tokushima Prefecture

Registered Group

Tokushima Miso Kogyo Kyodokumiai (Tokushima Miso Industry Cooperative)

Characteristics

Although it has a high salt content, the high ratio of rice malt gives it a strong sweetness, and the aging process adds accents of acidity, astringency, and bitterness, resulting in a deep, rich flavor with a refreshing apple-like aroma. It was served at the feudal lord's table, hence the name "Gozen Miso", and is also eaten as grilled miso or side dish miso, firmly established as a local dish of Tokushima.

Link with the Production Area

In the Edo period, the feudal lord of Awa Province promoted salt production and indigo manufacturing. The excess fertilizer used in indigo cultivation improved the quality of soybeans grown as a secondary crop, which combined with the local salt and rice, led to the development of miso production. It is said that it was served to the feudal lord’s table and the lord shared its flavor with other lords, leading to its widespread popularity. In the 1960s, the introduction of yeast developed by the prefecture and the establishment of common standards for raw materials helped stabilize and improve the quality of the product.