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Kinzanji-miso

Soybean which is added to gluten from rice and wheat, mixed with eggplants, melon, ginger and sesame is fermented for over a six month period to make the Kaizanji miso (bean paste) which was brought to Kishu area's Yuasa from China's Kaizanji during the mid Kamakura period (1192- 1333). Yuasa is said to be the place of origin of Yuasa soy sauce, which is yet another specialty Wakayama has brought us.
   
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