信州味噌の特徴と魅力について

抄録

　The origin of miso is said to be the ancient Chinese “jiang”. Although the exact period of its transmission to Japan is unknown, the uniquely Japanese adaptation called “misho” was created from this “jiang”. This is considered the beginning of miso, made primarily from soybeans and salt, with rice or barley added depending on the type. Miso produced throughout Japan is classified by ingredients, taste, and color: rice miso made with rice koji, barley miso made with barley koji, and soybean miso made with soybean koji. Shinshu miso belongs to the rice miso category.The history of Shinshu miso is said to have begun when Shinchi Kakushin (Hōtō Kokushi) learned the production method in Song China and spread it upon his return to Japan. During the Sengoku period, miso-making became widespread after “Kawanakajima Tamari” was produced as military provisions. Later, Shinshu miso was sent as relief supplies after the Great Kanto Earthquake, and its high quality earned a strong reputation. Following the decline of the silk industry and through the Second World War, production volumes increased further, enhancing its reputation.This paper introduces Shinshu miso as one of the “traditional food industries of Shinshu”, highlighting its characteristics and efforts toward branding. It also presents the future direction of initiatives to promote its appeal in collaboration with other fermentation industries.