Video:Japan Travel Quick Tip: Miso Factory of Nagano
with Megumi EdaMiso is a staple ingredient in Japanese cooking. Like wine and cheese, miso takes years to develop and can range in quality from basic to premium grade. Watch this About.com travel video for a look inside a miso factory in Nagano, Japan.See Transcript
Transcript:Japan Travel Quick Tip: Miso Factory of Nagano
Hello, my name is Megumi Eda for About.com. Today I'm going to tell you a little bit about miso in Japan.
Miso is a Staple Ingredient in Japanese Cooking
Miso is one of the most important seasonings in Japanese cuisine. Miso is used in both the traditional ways, for example in miso soup and in modern ways, for example in ice cream and sweets.
How Miso is Produced in Japan
Here we are in Suzaka town in Nagano province. The Nagano area is the largest producer of miso in Japan, accounting for 40% of the miso produced nationally. Here at Koujya Hondo Miso Factory, Mr. Hondo's family has been making miso since 1869.There are hundreds of kinds of miso. Mr. Hondo produces several grades of shiromiso- ranging from basic everyday use miso, to his premium miso products, which, just like fine wine or cheese, take years of fermentation and care to make.
And that's a little information about miso in Japan. To learn more please visit About.com.