June 2019 – Thefoodiefetish

Tamanaha has been making miso since the Ryukyu Kingdom period. This miso warehouse is less than a 10-minute walk from Gibo station. The warehouse has an old exterior with a white sign “味噌醤油” (miso soy sauce) on the door. The miso here is produced through natural fermentation without additives. They sell four kinds of miso, and the information is available on their website.

I was greeted by a sweet old lady. I told her I wanted to buy miso, and she pointed to a glass display case on the left-hand side of the entrance. There were four types of miso on display. The descriptions were all in Japanese, so I asked if she could tell me the difference between the four. She could not speak English, so she took me to a room at the back of the building filled with barrels of miso with two other ladies packaging miso.

I thought she was going to get someone who could speak English to cater to me, but instead, she handed me a leaflet with information on the miso, took a scoop of miso from one of the barrels for me to taste, and pointed to the corresponding miso on the leaflet. I went on to taste the remaining three miso.

The miso was mild and umami with depth to the flavor.

I bought the uchimiso (540 yen) and dynasty miso (860 yen). The two are similar in taste; however, the dynasty miso is richer in flavor.

I definitely recommend this miso!