🍱 Tsukemono Misoni

Pickles simmered in miso is a dish made by simmering pickled Napa cabbage in a pot of salty "Gujo miso," a soybean miso, and dried fish stock. This local dish was created by the wisdom of our ancestors, who used every available ingredient during the cold winter months when foodstuffs were scarce. It is said to have originated when people working in charcoal-making huts used a canned mackerel as a container and filled it with pickled Napa cabbage. Even today, it is eaten in every household, with some modern variations including the addition of meat. It also goes well with rice.