Kinzanjimiso 金山寺味噌

History and Origins

The Golden Tzu is a kind of "silica" that is made from grain fermented grain, which contains cereals, winters, berries, raw fruits, and raw fruits, not flavors, but vegetables and wines. It was originally a storage food for summer vegetables in temples for winter. There is a theory that the monk who came back from Kamakura during the time of the Maki period and the pleasant feeling that he passed on to Wakayama Prefecture begins to taste the flavor, but there is also the theory that the founder of the Shinaji, the open sea, brought it back from Tang. Kanyama's Kasaka is made in many places in the western, central, eastern and Izu districts of the province. In the past, I made home-made metal temple dishes, but now many families buy what the tasters made. XShizuoka Prefecture as well as XWakayama Prefecture, Chiba Prefecture, Aichi Prefecture.

When It Is Eaten

Not the taste of the seasoning seasoning, but, in addition, they eat raw vegetables on tofu, on tofu, on wine and on fresh rice. They are eaten every season because they can be bought at supermarkets and taste shops.

How It Is Eaten

Using a vegetable made of wheat and soybeans, we soak in summer vegetables such as corn, winter, rice, and fruits.

Recipe — Serves 20

Ingredients

• 2 kg koji (koji)
• 500 g coarse sugar
• 1/2 冬瓜 (cucumber)
• 8 eggplant
• 1 burdock root
• 3 carrot
• 50 g ginger
• shiso buds, to taste
• 120–150 g salt

Method

1. The winter cucumber peels, seed, and slice except the wata. I'm going to do a quarter and a half-millimeter cut, and I'm going to cut the carrots into a round. Cut the bladder into a thousand pieces and wash it twice with small amounts of water and bring out a pot.
2. Each of these salts is packed together and packed overnight in a container.
3. And the fruits are thoroughly washed, thoroughly washed, and thoroughly salted. We're going to have to do it with the water and we're going to do it.
4. Keep nattos and a good match between them.
5. You can break down the vegetable water and add it to 4.

More About Kinzanjimiso

Kanyama-sama is the type of meat that can be made as a condiment dish. The theory of the Ch'injiang, although there are many theories, is one of the most powerful theories of which are found. After the introduction of the process, it was to be produced in many parts of Japan.

It tastes delicious.

Kanyama-sama is said to be one of the typical examples of the Japanese yakuza. In Japanese, it's not like the common taste used as a flavor, but it's a word that is still in its proper condition that is eaten as part of the diet, or that means taste that is produced as a food that is not available. That's why they call it a delicious dish. The process of making a delicious dish divides it into a great variety of flavors. The cider is the name of the citrus prepared during the citrus and ripe period of phytozo, after citrus, along with suitable vegetables, fish, spices and flavors, besides ingredients similar to normal taste. To make it clear, the taste buds are the names of the condiments that have been prepared by the ordinary taste prepared, plus the ingredients and flavors that are added and then boiled up and made.

Processing

Kanyama-san's age varies depending on how the manufacturer likes it and so on. It basically requires a period of maturity from a few months to a year, after preparation. The non-water raw materials include the dais Mugi and the vegetable salts that are cut at the right size. In some cases it is added as raw materials. In addition, vegetables may use pre-salted foods rather than raw ones. For example, salted lily, eggplants, peppers, and cyso fruits. However, the pepper has been carved with skin, and is simply carved with cisso and is sometimes used to paste it. Also, we can see that while other vegetables may be salted, the peppers alone will be used to prepare them. Even if you see only these things, such as peppers, there is a difference in the process of making the chogisaki plant. And not all of the vegetables mentioned above are put in here, but there are others. Which vegetables are processed, how they are processed, and used, are determined by the tastes of the manufacturer and manufacturer as well as by the decision of the mature period.

To be sure, the cucumbers used in making yuyama's rice bowl are made from roasted dais, omgi and salt water. These ingredients are stored in the right container, sealed, and then sealed into it for more than a few months to mature. Since this is how much time is set aside for the full effect of microbes after the process, we can classify the chrysanthemums as citrus.

We can also see cases where "goldyama" has been written into products such as "glycerin" without vegetables.

Lands and Geographical Display Protection

The source of the Kanyamaji story is the theory that has come to power amongst the theories that exist, and that it has come to the elevated temples of what is now called the Wakayama Prefecture. It has been reported that the production of yuzu - yama chrysanthemums has spread and that citrus oil has been made from the liquid that has been poured out by the plant. At least it is seen that it has affected Japan's making soy sauce oil. With such background, it was identified as "the first drop of oil made from the Yuasa, from the beginning of the oil-making era," and one of the Japanese heritage. On August 10, 2017, as "Akiyama temple," a geographical view system registered the range of production as "in Wakayama Prefecture." This is the first product of Wakayama Prefecture registered in the geographical display system. In addition, this is the 39th registration of the product registered to the geographical display system, and this is the first time the taste-stuff registration has been made.

History

The origin of taste buds is thought to have been produced in ancient China by adding salt, such as tin, by storing salt, and by controlling food decay and long-term development of safe microbes by eating them. In large measure, they were classified as three different types of rice, fish and rice, and among them were the citrus and soo. And in Japan it is said that in the '200s, which is just in the '200s' period, the Japanese have changed to taste buds.

In 1249, he went to work at the Hijigi, and also learned how to make a delicious meal made there. A sense of comfort is said to come home in 1254, and pass it on to the vicinity of the shrine of the rising nation, which has been opened in the Gyno Mountain. It is said to have boiled the roasted dais and omugi and added to them the citrus and salt, as well as a mixture of eggplants, cucumbers, silicas, and peppers, and it has been matured for over six months. And yet the reason why I chose the land of Yuasa, Akasaka, for the construction of the Hakasaka mountain garden was because the drinking water I could get here was good. So, in the early days of the Edo, it was sold under the name "Change Temple" and it is believed that it got a favorable reputation and settled as a masterpiece. At any rate, the Chrysanthemumaka has been called "Kilyama" because it reached Japan from the Hakayama temple. However, in Japanese, kanji is usually read "play," and in kanji it is replaced by kanji, which means "gold" which means "gold."

To be sure, the estuary of the estuary, the estuary of the estuary, has been filled with liquids at the bottom of the casserole, but this has affected Japan's soy sauce oil.

It is said that the water in the country is hard and seek better water, and that production of the haiku has spread around the river in the north and around the Sakura River in the south. On March 20, 2008, the Kashan Taniji, about 430 years ago, was found in the old temple area of Wakayama Prefecture from the city of Rockham.

Production and Sales Source

It's the Chinese Tsunama.

In the Chinese Yamayama mountain, where comfort has taught them how to make the yakuza chrysanthemum, the process of making the chrysanthemum is broken after that. There are debates on the Chinese side and on the resurrection.

Text adapted and translated from the Japanese Wikipedia article 金山寺味噌 by its contributors, licensed CC BY-SA 4.0.

Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.