Kyoto, Japan｜Yamari Nakamura

We enjoyed this delicious miso at a fantastic local obanzai restaurant (Mamaya, check them out!), and they were kind enough to talk to us about some of the ingredients they use. We found on the web that it was somewhere in this area and asked helpful locals to point us in the right direction until we found this little place (closed and we had to come back the next day 😅). Our little quest was so worth it. This amazing white miso is a local brand and sooo gooooood (おいしい!!) Look for the 山 (yama, mountain) symbol above the doors.

Famous restaurants in Gion also use this miso. I make zoni for New Year's every year using this white miso. If refrigerated, it will only last for about two weeks, but if you use proper white miso, it will last about that long. If you have any leftover, freeze it, thaw it little by little and use it, it will last about 2 months. The problem with this is that it is difficult to obtain even if you live nearby. The year-end miso is sold out by November, so you won't be able to get it even if you go without a reservation. In that case, several Nishiki stores carry it, so please visit them. Some people have written that they don't know where this is, but every street in this area is a one-way street going in the opposite direction, and if you enter the one-way street from Kakimachi-dori, you'll see a sign. You'll know right away because it's there. If you are coming from Gojo-dori, you cannot drive there. If you are walking, the Kyoto Chuo Shinkin Bank is on the corner, go up the Gyakuichitsu street and walk a little further to the left.

This is my favorite white miso. I used to get some from a certain tea kaiseki restaurant. If you mix the same amount with Chidori vinegar, you can make the finest vinegared miso. When mixed with white bean paste, you can make delicious miso paste. It's also delicious as a snack on top of cream cheese. You can buy it at Kinokuniya, so I always buy it there and store it in the freezer.