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.