The reason of starting to visit sake brewery in Gujo and getting interested in fermented food in Gujo is local miso.
My husband’s mother born and raised in Gujo. When my husband was a child, he ate a lot of local miso. He remembers that the taste of this local miso is much stronger than soybean miso in Aichi-ken, where we live now.
After I tried several kinds of local miso in Gujo, its taste and flavor much stronger than those I have in Aichi-ken.
However, when you use it to make miso soup, the taste changes and becomes fresh. I am so surprised with the change. The local people recommend me to visit “Miso Brewery Hatanaka Shoten”, the maker of Horeki miso.