[Hokkaido Miso and Sanpei Soup]
Miso is an indispensable seasoning in Japanese cuisine, but it differs from region to region and is used in a variety of dishes in both the eastern and western Japan.
Hatcho miso and Saikyo miso may give you an idea of their color and flavor, but what about Hokkaido miso? In this article, we will introduce the characteristics of miso produced in Hokkaido.
Miso became widespread in Hokkaido during the Edo and Meiji periods, a long time after it was first eaten in Japan. Miso making gradually spread after Hokkaido was settled, and it is said that Hokkaido miso became what it is today, based on Sado miso from Sado, Niigata Prefecture, which was exchanged during the Edo period, by immigrants from various lands.
Hokkaido's vast land is ideal for growing soybeans, and one of the ways it was utilized was miso. Hokkaido miso is classified into rice miso, red miso, or dry miso, but because it is highly matured, it is not so spicy and has a robust flavor. Pot dish and soup are recommended to enjoy this flavor.
Sanpei soup, a Hokkaido specialty, is a local dish where you can taste the flavor of salmon and vegetables in the broth, and it tastes even better when Hokkaido miso is dissolved in it. Other types of miso can be used, but Hokkaido miso, with its aged flavor, goes especially well.
For dissolving miso (although not officially recommended), we recommend using Kiya's Bamboo Tea Strainer. Because it is deep, it is ideal not only for miso soup but also for dissolving a lot of miso for pot dish. Please give it a try.
Sonobe Sangyo's Meibokuwan Zelkova L
Kiya's Bamboo Tea Strainer