Koshu Miso

Koshu miso is an unusual blended-koji miso using both rice and barley koji. It combines the sweetness of rice miso with barley miso's toasty aroma for a balanced flavor. Yamanashi's basin climate with large temperature swings suits aging well, and this miso is essential for local dishes like hoto. Situated at the boundary between eastern rice miso and western barley miso regions, Koshu miso embodies the meeting of two culinary cultures. Koshu miso is inseparable from hoto—thick noodles simmered with vegetables in miso. Said to have been used by Takeda Shingen as field provisions, it embodies Yamanashi's history and food culture united.