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Exploring the culture of miso! Introducing recommended miso and local dishes [Fukushima Prefecture]

Fukushima Prefecture has a harsh natural environment, and various food cultures have developed in different parts of the prefecture to suit the local climate. However, one thing that is common throughout the prefecture is the love of miso . As a seasoning, a source of nutrition, and a companion to rice, miso has been a staple on Fukushima dining tables since ancient times.

This time, we will delve deeper into the true nature of Fukushima's love for miso. We will also introduce local dishes that use miso, so let's deepen our love for miso together

What do you mean by "miso" in Fukushima Prefecture?

Miso is an important seasoning that supports Japanese food culture . It is produced all over Japan, with over 1,000 miso breweries registered as of 2021. While rice is the most popular ingredient, miso is made from beans in the Chubu region and barley in parts of Kyushu and Shikoku, making it a food ingredient with a wide range of regional variations.

Although the Tohoku region is generally referred to as one region, each prefecture has its own famous local miso. For example, Aomori Prefecture produces Tsugaru miso, a rice miso with a strong saltiness. Akita, a rice-producing region, produces Akita miso, which uses plenty of rice koji. Sendai City in Miyagi Prefecture, which was ruled by Date Masamune, is famous for its Sendai miso, which is known for its long shelf life and excellent military rations

Another famous local miso from Fukushima Prefecture is Aizu miso . The Aizu region of Fukushima Prefecture is located in the western part of the prefecture, and has an inland climate sandwiched between the Echigo and Ou mountain ranges. It is known for its harsh winters and heavy snowfall. To survive in this harsh natural environment, the people created a dry rice miso.

In the Aizu region, where winters are long, miso itself was a valuable source of protein. In other words, it was eaten not just as a seasoning, but as a source of nutrition. The people of Aizu do not only make miso for their own consumption. In the Aizu region, which developed as a castle town, miso production was also an industry. Aizu miso is made with time and effort, and matured over a long period of time, and has excellent flavor and preservability, so it has gradually spread both within and outside the prefecture

Introducing Fukushima Prefecture's local cuisine using miso

Fukushima Prefecture's love for miso is also evident in its diverse local cuisine. Delicious and nutritious miso has given birth to a wide variety of elaborate dishes. Here are some of these

Now, let's begin our Fukushima miso journey!

"Shingoro" - irresistible fragrant grilled miso

Junen , made by mixing crushed perilla (junen) with miso and sugar , is spread on the surface of mashed rice dumplings and then baked. The rich flavor of the perilla and the fragrant roasted miso are exquisite. It's a simple yet addictive taste.

By the way, the name of the dish, " Shingoro ", is apparently the name of a certain young man. It was created when Shingoro, who was frustrated that he couldn't eat mochi on New Year's Day, created this dish. It's a pretty cute story, isn't it? If you have the opportunity to eat Shingoro, it might be fun to imagine the sulky look on Shingoro's face while eating it.

"Dobushiru" - concentrated umami flavor with a scoop of miso

monkfish , a local specialty, eaten in the southern Hamadori area of ​​Fukushima Prefecture, including Iwaki City . It was originally a fisherman's meal, and it is said that the modern-day monkfish hotpot is a derivative of dobushiru.

A distinctive feature of dobushiru is that it does not use water. Drinking water is a precious commodity on ships, so perhaps they tried to avoid using it as much as possible. To make it, monkfish meat and vegetables are cooked, and miso is added to the liquid released by the ingredients to adjust the flavor. The concentrated flavor of the umami of the monkfish and the sweetness of the vegetables is complemented by the punchy flavor of the miso. The thick, rich flavor is truly a "special" dish that has been loved for a long time

You can eat as many as you want of "Miso Kanpura"

Source: Ministry of Agriculture, Forestry and Fisheries website

This is a local dish made in Furudono Town, located in southern Fukushima Prefecture. Kanpura is a type of potato. One theory is that this recipe was invented to mass-consumption kanpura, which are too small to be sold

To make miso kanpura, small potatoes with the skin still on are deep-fried in oil and then simmered in sugar and miso. Since there's no need to peel them, it's best to make a batch at once. The kanpura skin pops in your mouth, and the flesh, seasoned with sweet miso, is sticky...there's no way it can't be delicious! It's a dish loved by people of all ages, whether as a side dish, snack, or appetizer

Enjoy a leisurely meal of "Miso Dengaku" around the hearth

Dengaku, which is eaten all over Japan, is said to have got its name from the fact that it resembles the costumes worn in the " Dengaku Dance " dance, a custom performed in farming villages during the Heian period to pray for a good harvest. In the Aizu region of Fukushima Prefecture, miso-flavored dengaku is also eaten as a local dish.

When you coat tofu, mochi, vegetables, fish, and other items in a sauce made with Aizu miso and grill them over a hearth, the mouthwatering aroma of miso wafts through the air. This is the pinnacle of "simple is best," which brings out the delicious flavor of the ingredients. This is a masterpiece that you'll want to savor slowly while listening to the crackling of the hearth

"Uchimamejiru" - the delicious flavor of beans blended with miso

In the Aizu region, where harsh winters continue for long periods, people make use of their skills and wisdom to create preserved foods. One such food is " Uchimame ," made by pounding green soybeans with a wooden mallet and then drying them. Not only can they be stored for a long time, but they can also be cooked more quickly than whole beans, making them a valuable source of protein.

Uchimame soup is miso soup made with uchimame beans as an ingredient. The umami flavor that dissolves from the beans spreads throughout the soup, giving it a gentle taste. Miso soup is an interesting dish where the ingredients bring out the flavor of each other, creating a multiplication effect. Miso and uchimame are also a perfect combination. You can enjoy a delicious bowl of soup that nourishes both the body and mind

Eat several bowls of rice with just miso! Aizu Tenpo Side Dish Miso Series

The people of Fukushima Prefecture also love miso as a side dish to go with rice. They have grown big and strong by shoveling in rice with just one magical spoonful of miso

Tohoku Rokken Trivia Media NEFT
All you need is this to make your meals delicious! Try Aizu Tenpo's "Okazu Miso" series [Fukushima Prefecture]
https://jp.neft.asia/archives/44543
Each prefecture in the Tohoku region has a wide variety of foods that go well with rice, known as "rice accompaniments." This time, we'll be introducing the Aizu Tenpo "Okazu Miso" series. This "Okazu Miso" series features rich miso and plenty of ingredients. We'll introduce its appeal and share our impressions after actually tasting it! What is Aizu Tenpo Brewing Co., Ltd.? Aizu Tenpo Brewing Co., Ltd. is a long-established brewery with its headquarters in Aizuwakamatsu City. Its founding dates back to 1871, the fourth year of the Meiji era, when the first president, Mitsuda Zennai, began manufacturing and retailing miso. One of Aizu Tenpo Brewing Co., Ltd.'s flagship products is Aizu...
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Okazu Miso from Aizu Tenpo is a must-have dish to have on hand to accompany your rice Starting with the classic " Shiso Miso the lineup includes varieties that will make you want to eat too much rice, such as Negi Miso " and " Meat Miso

"I don't feel like making a side dish for my rice," "Oh no, I overslept," and so on. There are times when you just want to eat a quick meal. At times like these, if you have the Okazu Miso series in your refrigerator, your mind goes wild. You'll feel so grateful for Okazu Miso that you can almost see the halo around you

Of course, it's not just good on rice; you can also use it in other recipes. You can use it as a dip for salad sticks or in stir-fries. Please give it a try

Aizu Tempo <Information>

summary

This time, we delved deeper into the miso situation in Fukushima Prefecture, with the theme of Fukushima Prefecture's Love for Miso

Miso is a classic seasoning in Japanese cuisine. However, in Fukushima Prefecture, miso is used in a variety of local dishes and is considered more than just a seasoning; it's even served with rice. Long ago, when people's diets were much simpler than they are today, miso wasn't just used as a seasoning; it was a valuable source of protein in itself. This may be why

If you visit Fukushima, be sure to try miso as part of its food culture

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