🍱 Funa Miso (Crucian carp Miso)
"Funa Miso(Crucian carp Miso)" is a freshwater fish dish found in the lower reaches of the Kiso Three Rivers, which collectively refer to the three rivers, Kiso River, Nagaragawa River, and Ibigawa River, flowing through the Nobi Plain. It is enjoyed not only in the Owari region but also in the southwestern part of Gifu Prefecture, in the Mino region, and in places like Kisosaki Town in Mie Prefecture. The Kiso Three Rivers are blessed with river fish such as crucian carp, carp, and mullet, making them an important source of protein for the local residents. River fish cuisine has a long history of development in this area. Additionally, the red miso (miso made from soybeans) used in "Funa Miso" is a representative seasoning of Aichi Prefecture. This miso is created by cultivating koji mold on soybeans, producing koji from the soybeans, and then fermenting and aging the soybean koji for an extended period. The fermentation and aging process lasts for at least one year and can extend to two or three years, resulting in a rich, complex flavor profile with a deep umami, acidity, and a unique astringency. One well-known brand of this type of miso is widely recognized as Haccho Miso. The use of red miso helps eliminate the specific odor of river fish, enhancing the umami flavor in the Funa Miso dish.