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🍱 Kinzanji miso

In 1249, Kakushin (Houtou Kokushi), a high priest in Yura, learned how to make Kaizanji miso in Sou (China), where he had trained, and brought it back to Japan. When he built Koukokuji Temple, he introduced the method to Yuasa Town and the surrounding area, where the water quality was suitable for manufacturing miso and soy sauce, and it is said to have spread. It is believed to be the founder of soy sauce and miso. For the next 300 years or so, farmers made soy sauce for their own use, but in the Edo period (1603-1867), it came to the attention of the shogunate and was commercialized.