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Kinzanji-Miso ｜ Our Regional Cuisines

  • Chiba Prefecture

    Kinzanji-Miso

Kinzanji_Miso

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  • Kinzanji-Miso
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    Image source: Ogawaya Misoten Co., Ltd.

  • recipe image
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    Image source: Ogawaya Misoten Co., Ltd.

  • recipe image
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    Image source: Ogawaya Misoten Co., Ltd.

  • recipe image
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    Image source: Ogawaya Misoten Co., Ltd.

  • Main lore areas

    Togane City

  • Main ingredients used

    Eggplant, young ginger, Japanese myoga ginger, and others

  • History/origin/related events

    "Kinzanji Miso" is a specialty product of Togane City in Chiba Prefecture and is a type of miso that has been produced in Chiba Prefecture since ancient times. This miso is made by combining soybeans with wheat gluten and adding vegetables such as winter melons, eggplants, and ginger. It is a regional dish enjoyed not only in Chiba Prefecture but also in other areas such as Wakayama, Aichi, and Shizuoka Prefectures.
    According to one theory about its origin, Kukai (Kobo Daishi) visited Tang (present-day China) as part of a diplomatic mission, underwent training at temples such as Kinzanji, and upon returning to Japan, passed on the method of making "Kinzanji Miso." Another theory suggests that Shingon Buddhist monk, Shinchi Kakushin (Hotokugonshi), from the Kamakura period traveled to Song (another historical Chinese era), trained at Kinzanji, and upon returning to Japan, passed on the production method when founding Mt. Washimiya Kokoku-ji in Wakayama Prefecture.
    Later, during the Edo period, Tokugawa Yoshimune, the eighth shogun, is said to have gifted Kinzanji Miso to the shogunate, which led to its popularity in Edo (present-day Tokyo).
    There is also a theory that Kinzanji Miso played a role in the origin of soy sauce.

  • Opportunities and times of eating habits

    Due to the use of summer vegetables, Kinzanji Miso is often produced from summer to winter. However, since processed products of Kinzanji Miso are available for sale in various places, it can be enjoyed throughout the year.

  • How to eat

    Cut the eggplant in half lengthwise and then into strips about 5-7mm wide. In a bowl, mix the eggplant with salt and myoban (a type of red pepper). Place a weight that is double the weight of the eggplant on top and let it sit overnight. Cut the ginger into thin strips and mix with salt. Like with the eggplant, place a weight on top and let it sit overnight. Next, immerse the Japanese ginger in boiling water without cutting it. After taking it out and placing it in ice water, remove excess water and cut it in half lengthwise. Then finely julienne the Japanese ginger. Put barley malt, soy sauce, and sugar in a pickling bag. Add the drained ingredients: eggplant, grilled alum, and ginger. Seal the bag tightly, add a weight equal to the total weight, and place it in a cool place. Stir the mixture daily. It will be ready to eat in about a week.

  • Efforts for Preservation and Succession

    It is still made in households today. Kinzanji Miso, a type of miso used as a condiment, is widely enjoyed as a accompaniment to rice, a snack with alcohol, and is also used in various dishes, showcasing its versatility in cuisine.

RECIPE

Ingredients (Approximately 7kg)

  • Eggplants 3kg
  • New ginger 1kg
  • Myoga (Japanese ginger) 500g
  • Salt for pickling eggplants 1%
  • Grilled myoga 1%
  • Salt for pickling ginger 1%
  • [Seasoning A] Malted rice (barley) 1 sheet
  • [Seasoning A] Soy sauce 1 cup
  • [Seasoning A] Sugar 1 kg

How to cook

  • 1. Cut the eggplant in half lengthwise and then into strips about 5-7mm wide. In a bowl, mix the eggplant with salt and myoban(grilled alum). Place a weight that is 2-3 times the weight of the eggplant on top and let it sit overnight. The next day, squeeze out excess moisture.

  • 2. Cut the ginger into thin strips (2-3mm), mix with salt, and place a weight on top. Let it sit overnight, then squeeze out excess moisture the next day.

  • 3. Immerse the myoga in boiling water while keeping it whole, then transfer to ice water. Remove excess water and cut it in half lengthwise, then finely julienne.

  • 4. Mix the ingredients for seasoning A thoroughly.

  • 5. Place all the ingredients in a pickling bag and mix well.

  • 6. Seal the opening of the bag tightly, add a weight equal to the total weight, and place it in a cool place. Stir daily. It will be ready to eat in about a week.

provider : "Chiba's side dishes" (Chiba Prefecture Dietary Improvement Council)

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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