Yuasa Soy Sauce and Kinzanji Miso

In the town of Yuasa, held to be the birthplace of soy sauce, old warehouses and narrow lanes still remain, and a faint brewing aroma drifts as you walk. The soy sauce and kinzanji miso nurtured here form the very foundation of Wakayamas food culture.

Highlights

Brewed patiently over time, the soy sauce is mellow with a lingering depth. Kinzanji miso is packed with vegetables such as gourd and eggplant and is cherished as a ready to eat savory miso. Simply spoon it over rice and you will keep reaching for more of this rustic, deeply satisfying food.

Enjoying the Seasons

In summer, serve kinzanji miso with cucumber for a cooling bite, and in winter enjoy it with warm rice or simmered tofu. The soy sauce supports the local table without regard to season.

Access and Basic Information

At the brewing houses and direct sale shops of Yuasa, some places offer tours and tastings. From JR Yuasa Station the district of old townscapes is within walking distance, easy to visit alongside a stroll.

A Quick Tip

First try kinzanji miso spooned over warm rice, just as it is. You will meet a rustic deliciousness where the crunch of vegetables, the sweetness of the koji, and the aroma of soy sauce become one.