One of the best things about being a journalist are the tit-bits of knowledge pick up along the way and which can really enrich your life.
This story I recently did on miso is a good example. I’m not sure I’d ever had proper miso before, but I doubt I’ll be able to go back to the 400 yen supermarket kind again.
This is a picture of Kousuke Ishii of Ishii Miso in Nagano. (Nagano prefecture is famous for miso and produces about half the miso consumed in Japan).
Their miso costs 3 to 5 times the ordinary kind. It is made from organic Japanese soy and matured for up to three years in these barrels. The company only sell through their factory shop, to people taking tours of the factory, and by mail order.
Best miso I’ve ever had.
If you want to check out miso in Tokyo, try Sano Miso, who have their main shop in Kameido. The is the CEO of the shop Masaaki Sano.
They have no less than 60 kinds of miso, plus various kinds of dashi, soy sauce etc. Its a real gourmet paradise. Sano-san told me that a lot of people go there to learn about the basics of Japanese cuisine as they shop. Some of their most enthusiastic customers are non-Japanese .
More miso links (in Japanese):
A slideshow of all the miso photos: