Kishu Kinzanji Miso (Wakayama): season, origin and where to buy

Seasonal calendar

Timing shifts with the weather and conditions in each region.

Official registration details (MAFF)

The registered description as published by the Ministry of Agriculture, Forestry and Fisheries.

Characteristics

Kishu Kinzanji Miso is a miso paste manufactured by traditional production method. Prepared, fermented and matured with vegetables and Koji malt, the flavor of Kishu Kinzanji Miso is mild and the taste of vegetable and the Koji malt melts together. The texture of Kishu Kinzanji Miso is unique as it is soft yet granular texture is also remained.

Link with the production area

It is said that the origin of Kinzanji Miso production is miso brought by a monk from Jingshansi temple in China during the Kamakura Period. Today’s production method was established around 1948.

Characteristics and link with the area: Ministry of Agriculture, Forestry and Fisheries website (https://www.maff.go.jp/e/policies/intel/gi_act/register/s39.html)

Where to buy

As a rule, only products that meet the registered standard may use a GI name (with exceptions such as prior use). Check for the GI mark and the place of origin to tell it apart from ordinary products with similar names.

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These links go to Japanese-language shops; check whether they ship overseas.

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FAQ

Kishu Kinzanji Miso is a miso meant to be eaten as is, made in Wakayama Prefecture by traditional methods. Vegetables are fermented and aged together with koji, so the flavors of koji and vegetables blend into a mellow taste, and it stays soft even with the grains still visible.

Kishu Kinzanji Miso is produced in Wakayama Prefecture.

Kishu Kinzanji Miso is shipped all year round.

Look for it via furusato nozei (hometown tax donation) and online shops. Check the GI mark and the place of origin before you buy.

Kishu Kinzanji Miso was registered as a Geographical Indication on August 10, 2017 (Registration No. 39). The registered producer group is Kishu Miso Manufacturers Cooperative.