🍱 Nimiso

Mame miso (red miso), exemplified by hatcho miso, is an essential part of Aichi Prefecture cuisine. Mame miso is made by breeding koji mold on soybeans to make soybean koji, then fermenting and aging for a long time. It is aged for a minimum of one year, up to two to three years. Mame miso made in this way has a rich body, acidity, and a unique astringent flavor. Hatcho miso is a brand of mame miso. Hatcho miso originated in Hatcho Village(current name: Hatcho-cho, Okazaki City), located eight units of distance (Hatcho) away from Okazaki Castle, birthplace of Tokugawa Ieyasu. As the key transportation point at the intersection of the Tokaido and Yahagi River, it was said to be an easy place to obtain the ingredients for miso, such as soybeans and salt. The culture of mame miso has remained firmly rooted to this day, with a variety of miso dishes that are known even outside of the prefecture. Along with "Miso Nikomi Udon," "Miso Oden," and "Miso Katsu," "Nimiso" is beloved among residents of Aichi Prefecture. This dish is also known as "Misoni" (miso-simmered), and as the name suggests, it is made by simmering various ingredients in miso. The flavor and cooking method differ by household, with countless variations. In some places, it is eaten as a stew, and in other places, more broth is added to make it more like hot pot or miso soup. What is usually in common is that root vegetables are used and a large quantity is made at once.