Kinzanji-miso
Soybean which is added to gluten from rice and wheat, mixed with eggplants, melon, ginger and sesame is fermented for over a six month period to make the Kaizanji miso (bean paste) which was brought to Kishu area's Yuasa from China's Kaizanji during the mid Kamakura period (1192- 1333).
Yuasa is said to be the place of origin of Yuasa soy sauce, which is yet another specialty Wakayama has brought us.
Yuasa is said to be the place of origin of Yuasa soy sauce, which is yet another specialty Wakayama has brought us.
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