Miso you can’t stop licking


This is a cuisine made with Daizu and Koji which are the main ingredients for barley miso. You can add Fukinotou (Edible flower bud of the Petasites Japonicus) in spring, Myoga (Japanese ginger) in the summer to make this dish to be more seasonal and it helps for appetite. This name came from “it is so good and you will lick (Nameru) even the chopsticks”.

Recipi of cuisin

  • Soy beans2.6 kg
  • Barley (Oomugi, or Tsuki mugi)7.5kg
  • Koji mold20g
  • Koji700g
  • Water600cc
  • Salt100g
Roast soy beans and smash them into two pieces using the base of the bottles, and take out the skin
Wash barley and soak it into water for three hours. (30 minutes if used Tsukimugi) drain
Mix 1 and 2, let it rest for 30 minutes. Place it into hot steamer, and steam it for 40 minutes with a strong fire.
Spread it onto a clean cloth and let it cool till the temporary drops less than 40℃. Sprinkle Koji mold.
Keep the temperature of the mix from 35〜38℃ for 2 to 3 day and let it ferment. You can end this process when the Koji turns yellow.
Dissolve salt into the hot water and let is cool. Mix with 5
You can eat this after one month.

Information provided by : Saitama traditional local food recipe book

Local cuisine