🍱 Carp Miso

“Carp miso,” made by simmering unglazed crucian carp with miso, coarse grain, and soybeans. Within the prefecture, Seino, the basin of the Kiso Three Rivers (the general term for the Kiso, Nagara, and Ibi rivers flowing through the Nobi Plains), is the primary locale for the dish. Outside of Gifu, it is eaten in the Owari region of Aichi Prefecture, Nagashima Town in Mie Precture's Kuwana City, and Kisomisaki Town. “Soybean miso,” also called “Tokai red miso,” is an irreplaceable seasoning in the Tokai region and is used to make carp miso. In addition, soybean miso contains more beans than other miso, thus containing more proteins and other umami components (glutamic acid). Combined with its relatively strong smell, soybean miso is more than suitable as an ingredient in crucian carp cuisines.