Core Kyoto

S11E04 Miso: Fermentation, the Taste of Kyoto

The process of fermenting soybeans with Koji mold and salt results in the creation of miso. Its flavor profile is influenced by the local climate. In Kyoto, rice miso is traditionally favored, while white miso, which has its roots in a thousand-year-old dynastic culture, remains a staple in everyday meals, festive New Year's dishes, and local eateries. Some breweries stick to traditional methods for producing miso, and intriguingly, a nearby Italian restaurant incorporates miso into its recipes. Explore the rich miso culinary tradition that has flourished in Kyoto.