During my three-day, two-night trip to Nagoya in early December, I included a one-day tour to Takayama and the Gassho-zukuri village. In just 2.5 hours, I had ample time to savor the flavors of Takayama in the old town. Don't miss out on the local Gifu Hida Takayama miso – Dainoya Sozo!
Takayama Miso
Miso brewed using traditional methods in the Hida Takayama region of Japan is especially famous for long-established brands such as Ono-ya, which are characterized by the use of local koji rice, resulting in a rich and deep flavor.
It can be mainly divided into:
① Rice Miso: Made primarily with rice koji, the flavor varies depending on the fermentation time.
② Red Miso: Dark in color, with a rich flavor and a grain aroma, it is the most common miso in high-altitude areas.
(Souce:) big Ono-ya)
feature:
Takayama miso is fermented using traditional methods, without any other additives. Its ingredients are simple, consisting of non-GMO soybeans, rice, salt, water, sake, etc., and it is naturally fermented. It is brewed and aged using clean groundwater and air from the Hida region, as well as the distinct seasons and significant temperature differences.
Gaoshan Ancient Street - Ono-ya
If you're heading to Aji no Yohei, a famous Hida beef restaurant, you'll pass by it on the same old street. At Ono-ya, the transparent vats of brewed miso honestly showcase the natural aging process, making travelers eager to take home bags of these natural Takayama miso. Small packages of Koji and Aka miso are priced at 630 yen for 500 grams each, and 1,180 yen for 1 kilogram. If you have the space in your luggage, I highly recommend buying a bag to try. I've been making miso salmon soup at home these past few days, and the Takayama miso, compared to the miso bought from regular supermarkets, tastes less artificial and less overly salty; you can really taste the high quality of its natural ingredients.
Besides miso, soy sauce is also a specialty of the shop, sold year-round. Four - year aged soy sauce, regardless of its use Whether used for cooking, seasoning, or as a dipping sauce, soy sauce can fully bring out the umami flavor of ingredients. It's also very affordable; if you're in the mountains, you might want to check it out. Ono-ya, a restaurant that offers free samples of miso soup, is a unique travel experience.
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