Nagano Prefecture

Nagano Prefecture has the highest miso production in Japan. It has reportedly held the top spot nationwide for 48 consecutive years since statistics began. Incidentally, the shipment value in 2021 was approximately 73.5 billion yen, with Nagano accounting for more than half of the national share. Gunma ranks second, and Aichi ranks third.

Remove only the moldy parts

Because miso has a high salt content, mold only grows on the surface. If you remove the moldy surface generously, the rest is safe to eat. However, if you notice discoloration such as red, black, or pink, or any unusual odor, do not consume it.

koji mold

Koji mold is a type of mold and a general term for filamentous fungi that inhabit humid regions such as Japan, as well as parts of East and Southeast Asia. Koji plays a major role in miso fermentation. It breaks down the starches and proteins in rice and soybeans, creating the distinctive flavor and umami of miso.

Hatcho miso

Hatcho miso is a red miso that originated in Hacchocho (formerly Haccho Village) in Okazaki City, Aichi Prefecture. It is firm, rich in umami, and characterized by a dry, robust flavor. It’s used in Nagoya specialties like miso nikomi udon and miso katsu, so some of you may have already tried it.

Kumamoto Prefecture

Miso Tenjin Shrine is a shrine in Kumamoto City, known as the only shrine in Japan that enshrines the deity of miso. Founded about 1,300 years ago, it remains beloved by miso producers and local residents today.

30 days

Miso Day is designated as the 30th of every month, based on the wordplay of mi (3) and so (10). It was established by the Japan Federation of Miso Manufacturers’ Cooperatives. This commemorative day was created to encourage people to learn more about miso and use it to promote health.

Kyoto Prefecture

White miso is said to have originated in Kyoto Prefecture and is commonly used in Kyoto cuisine. It is characterized by a pronounced sweetness and a pale color, and is believed to have been eaten since around the Heian period. Because rice—the main ingredient of white miso—was precious at the time, it was consumed primarily among the aristocracy and similar circles.