Fermented food, prepared by the use of microorganisms such as lactobacillus and yeast, and utilizing the production process of acidity, alcohol and flavoring extract, not only improves preservation but also makes ingredients more tasty.
Fermented food is a compilation of inherited knowledge to survive and its culture is built into each region of Japan including Kansai, according to each regionality and ingredient.
The base of Japanese taste is “Shoyu (soybean sauce),” and its birthplace is located in Kansai.
In 1254, Kakushin, zen monk (later assigned as Hotto Kokushi) of Kokokuji (Saihouji) temple located in Yura-cho, the current Wakayama Prefecture, brought back the production method of “Name Miso (Kinzanji Miso),” which he learned at Keizan-kosei-ji temple in China (Sung Dynasty).
He disseminated the cooking method of adding salt to Koji made from soybeans and maturing wheat and vegetables among village people. Since then, in the Kansai region, a variety of Shoyu (soybean sauce) such as “Usukuchi Shoyu,” light colored sauce so as to make good use of original color and taste of ingredients made in Tatsuno (Hyogo Prefecture), and it increased the production volume and started to be shipped not only Kyoto and Osaka, but nationwide.