"Kishu Kinzanji Miso", the origin of soy sauce
Kinzanji Miso* is eaten as a side dish, rather than used as a spice.
* Miso: a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (the fungus Aspergillus oryzae).
The history of Kinzanji Miso goes back many years. A Zen monk from the Kamakura period (1185-1333) introduced the production method to the Kokokuji Temple in Wakayama prefecture on his return to Japan in 1254, after training in the Kinzanji Temple in China.
The recipe spread to surrounding areas, including Yuasa-cho where both the water quality and climate favoured miso production.
The juice seeping out during production of Kinzanji miso, became used as a seasoning, and was the origin of soy sauce.
