[Fukushima Prefecture] Follow the special “miso” culture! Introducing recommended miso and local cuisine

Fukushima Prefecture has a harsh natural environment, and various food cultures have been cultivated in each region to suit the local climate. However, one thing that all people in Fukushima Prefecture have in common a love for miso . As a seasoning, a source of nutrients, and a companion to rice. Miso has been a staple on the dining tables of Fukushima Prefecture since ancient times.

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

How do you say "miso" in Fukushima Prefecture?

Miso is an important seasoning that supports Japanese food culture . It is manufactured all over Japan, and the number of registered miso breweries is over 1,000 in 2021. Rice is a popular ingredient, but beans are used in the Chubu region, and wheat is used in parts of Kyushu and Shikoku, making it a richly regional ingredient.

Even though Tohoku is simply called Tohoku, each prefecture has its own famous local miso. For example, Aomori Prefecture produces a salty rice miso called Tsugaru miso. Akita is a rice-producing region, and Akita miso is made with plenty of rice malt. Sendai City, Miyagi Prefecture, ruled by Date Masamune, is famous for its Sendai miso, which was known for its long shelf life and excellent military food.

Aizu miso is a famous local miso from Fukushima prefecture . The Aizu region of Fukushima Prefecture is located in the western part of Fukushima Prefecture, and has an inland climate between the Echigo Mountains and the Ou Mountains. It is also known for its harsh winters and deep snow. In order to survive this harsh natural environment, people created 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 make miso not only for their own consumption. In the Aizu region, which developed as a castle town, miso production was also an industry. Aizu miso, which takes time and effort to mature for a long period of time, has an excellent taste and long shelf life, and has a history of gradually spreading inside and outside the prefecture.

Introducing Fukushima Prefecture's local cuisine using miso

Fukushima Prefecture's love of miso is also reflected in its diverse local cuisine. Miso, which is delicious and highly nutritious, has given rise to a wide variety of dishes. I would like to introduce some of them.

Now, let's start your Fukushima miso journey!

``Shingorou'' has irresistible aromatic grilled miso

This is a local dish from the Minamiaizu region of Fukushima Prefecture. Junen miso, which is made by mixing ground perilla with miso and sugar , is spread on the surface of mashed rice dumplings and then baked. The flavor of the rich perilla and fragrant grilled miso is exquisite. It has a simple yet addictive taste.

By the way, the name of the dish, `` Shingoro, '' is said to be the name of a certain young man. Shingoro started making it out of frustration because he couldn't eat mochi on New Year's Day. They say it's quite cute. If you have a chance to eat Shingoro, it might be fun to imagine Shingoro's sullen face as you eat it.

“Dobu soup” with concentrated umami and a scoop of miso

This is a local dish made with monkfish , a specialty product eaten in southern Hamadori, Fukushima Prefecture, including Iwaki City It was originally a fisherman's meal, and the current monkfish hotpot is said to be a derivative of dobu soup.

The special feature of dobujiru is that it does not use water. Drinking water is a precious commodity on a ship, so perhaps they tried to avoid using it as much as possible. To make it, put monkfish meat and vegetables on fire, add miso to the water that comes out from the ingredients, and adjust the taste. The punchy miso flavor is the deciding factor for the concentrated taste of the monkfish's umami and the sweetness of the vegetables. The thick and rich flavor is truly a special treat that has been loved since ancient times.

"Miso Kanpura" that you can eat as many pieces as you want

This is a local dish made in Furudono Town, located in the south of Fukushima Prefecture. Kanpura means potato. One theory is that it is an idea recipe devised for mass consumption of kanpura at home, which is too small to be shipped for sale.

To make miso kanpura, small potatoes with their skins still on are deep-fried in oil and then boiled with sugar and miso. There's no need to peel it, so it's best to make it all at once. The kanpura skin bursts in your mouth, and the sweet miso flavored kanpura meat becomes sticky...there's no way it wouldn't be good! It is a dish that is loved by people of all ages, including side dishes, snacks, and snacks.

Enjoy miso dengaku slowly and carefully in the hearth

Dengaku, which is eaten all over Japan, is said to derive its name from its resemblance to the costumes used in Dengaku Mai, Miso-flavored Dengaku is also eaten as a local dish in the Aizu region of Fukushima Prefecture.

When tofu, mochi, vegetables, fish, etc. are coated with sauce made with Aizu miso and roasted over a hearth, the aromatic aroma of miso wafts through the air to whet your appetite. Here is the ultimate in "simple is best" that brings out the deliciousness of the ingredients. This is a masterpiece that you will want to enjoy slowly while listening to the crackling sound of the hearth.

“Uchimamejiru” where the flavor of beans blends with miso

In the Aizu region, where the harsh winters last for a long time, preserved foods are made using technology and wisdom. One of them is `` Uchimame ''. Uchimame is made by pounding green soybeans with a mallet, crushing them, and drying them. Because they are long-lasting and can be cooked more quickly than whole beans, they were prized as a valuable source of protein.

Uchimamejiru is a miso soup made with beaten beans. The umami that melts from the beans spreads throughout the soup, giving it a gentle flavor. Miso soup is an interesting dish where the ingredients bring out each other's flavors. Miso and beaten beans are also a perfect match. You can enjoy the ultimate drink that nourishes both your mind and body.

You can make many bowls of rice just with miso! Aizu Tenpo side dish miso series

Fukushima residents love miso as an accompaniment to rice. ``Just add miso'', stir in the rice with a magic spoon, and it has grown big and strong.

`Okazu Miso sold by Aizu Tenpo is a must-have item to accompany rice . We have a lineup of dishes that will make you inevitably eat too much rice, including THE classic " Perilla Miso Negi Miso ", and " Meat Miso

There are times when you just want to eat a quick meal, such as "I don't want to make a side dish" or "Oh no, I overslept." At times like these, if you have the Okazu Miso series in your refrigerator, your head will be filled with fanfare. The more you can see the halo, the more you appreciate the side dish miso.

Of course, you can use it not only on rice but also in other recipes. You can also dip it into stick salads or use it in stir-fries. Please try it once.

Aizu Tenpo＜Information＞

• Name: Aizu Tempo Brewing Co., Ltd.
• Official URL: https://shop.aizu-tenpo.co.jp/

summary

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

Miso is a very standard seasoning in Japanese cuisine. However, in Fukushima Prefecture, miso is used in a variety of local dishes and is considered to be an accompaniment to rice, and is seen as more than just a seasoning. Once upon a time, when people's diets were much more simple than they are today, miso was not just a seasoning, it may have been a valuable source of protein in its own right.

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