It can be visited Village of Hattyo-Miso.The warehouse registered with a registration cultural asset can also be seen.There is also a reference library and history of Miso can be
Miso is a traditional Japanese Seasoning produced by fermenting soybeans with salt and the fungus Aspergillus oryzae, known in Japanese as kōji, and sometimes rice,barley, or other
ingredients. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called misoshiru, a
Japanese culinary staple. High in protein and rich in vitamins and mi, minerals o played an important nutritional role in feudal Japan. Miso is still widely used in Japan, both in traditional and
modern cooking, and has been gaining worldwide interest.