Sanuki White Miso (Kagawa): season, origin and where to buy

Official registration details (MAFF)

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

Characteristics

Semi-opaque, cream-hued, smooth white miso low in salt and high in sugars. This miso has long been a vital ingredient of many of Kagawa Prefecture's local dishes. It is also widely used throughout Japan's Kansai region as an ingredient of shiro miso zoni (a type of New Year mochi soup).

Link with the production area

White miso production originated in Kyoto and has been practiced in Kagawa since the Heian period (8C-12C) by local farmers, encouraged by ingredients (rice, soybean and salt) being widely produced in the local area due to its warm, dry climate. This ancient cottage industry became the foundation of commercial production in later times.

Characteristics and link with the area: Ministry of Agriculture, Forestry and Fisheries website (https://www.maff.go.jp/e/policies/intel/gi_act/register/s124.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

A low-salt, high-sugar white rice miso made in Kagawa Prefecture. Smooth with a translucent cream color, it is essential to many of Kagawa's local dishes and is also used for the white-miso zoni soup eaten at New Year in the Kansai region.

Sanuki White Miso is produced in Kagawa Prefecture.

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

Sanuki White Miso was registered as a Geographical Indication on January 31, 2023 (Registration No. 124). The registered producer group is Kagawa Prefecture Miso Industrial Cooperative.