# Kinzanji-Miso ｜ Our Regional Cuisines

**Cuisine Name**: Kinzanji-Miso

**Region**: Our Regional Cuisines

## Main Lore Areas
All of Shizuoka Prefecture

## Main Ingredients Used
Natto kouji(Rice kouji, Mame kouji), Tougan(=White gourd), Eggplant, Gobou(=Burdock), Carrot, Fresh ginger, Perilla seed, Ki-Zarame(Sugar)

## History, Origin, and Related Events
"Kinzanji-Miso" is a fermented food made by fermenting grains, and contains Tougan(=White gourd), eggplant, perilla seeds, ginger, etc. It is a type of "Name-miso" that is eaten as is as a side dish or snack rather than as a seasoning. Originally, it was a preserved food for eating summer vegetables in winter at temples. There is a theory that miso was first introduced to Wakayama Prefecture in the Kamakura period (1185-1333) by a monk, Shinchikakushin, who returned from his training in the Sung Dynasty. Some believe that Kukai, the founder of the Shingon sect of Buddhism, brought it back from Tang. "Kinzanji-Miso" is made in various regions of the prefecture, including the western, central, and eastern parts of the prefecture and the Izu area. In the past, households used to make their own homemade "Kinzanji-Miso", but now many households purchase miso produced by miso suppliers. In addition to Shizuoka Prefecture, it is also eaten in Wakayama, Chiba, and Aichi Prefectures.

## Opportunities and Times of Eating Habits
Instead of miso as a condiment, it is eaten as a side dish, on top of raw vegetables or tofu, as a snack, or on top of freshly cooked rice. Available at supermarkets and miso distributors, it is eaten in all seasons.

## How to Eat
Summer vegetables such as eggplant, Tougan(=White gourd), ginger, and perilla seeds are pickled in "kouji" made from wheat and soybeans.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)Miso is sold in stores, online stores, supermarkets, and souvenir stores.

## Ingredients
- Natto kouji(Rice kouji, Mame kouji): 2kg
- Ki-Zarame(Sugar): 500g
- Tougan(=White gourd): 1／2
- Eggplant: 8
- Gobou(=Burdock): 1 large
- Carrot: 3
- Fresh ginger: 50g
- Shiso seed: As needed
- Salt: 120-150g

## Recipe
1. 1. Peel tougan(=White gourd), remove seeds and wattles, and cut into thin slices. Quarter eggplant and cut into 7mm-thick chunks. Cut carrot and ginger into thin strips. Cut Gobou(=Burdock) into thin strips and rinse with a little water for about 2 times to remove the scum.
2. 2. Salt each [1] and put them together in a pickle container to soak overnight.
3. 3. Squeeze the perilla seeds and wash them well, and then sprinkle with salt (not included in the quantity). Remove the scum while rinsing with water.
4. 4. Mix "Natto kouji" and "Zarame" well.
5. 5. Squeeze the water out of the vegetables and add to [4].

## Provider Information
provider : "Shizuoka no Okazu" Kaikosha

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