It is said that making miso itself is a distinguished art, which can only be completed by faithfully following step-by-step procedures shown below.

"It's Mom's taste" is the way people describe the taste of miso. Both the taste and color of miso change according to the place of origin.

Ingredient (Koji) Taste and Color Place of Origin Rice Miso Very sweet white Kinki Region & Okayama,Hiroshima, Yamaguchi, Kagawa red Tokyo Sweet light Shizuoka, Kyushu Region red Tokushima and others Salty light Kanto and Koshin-etsu Region, Hokuriku Region and others red Kanto and Koshin-etsu Region, Tohoku Region, Hokkaido and others Barley Miso Sweet Kyushu, Shikoku, Chugoku Regions Salty Kyushu, Shikoku, Chugoku, Kanto regions Soybean Miso 　 Chukyo Region (Aichi, Mie, Gifu) -Notes- Though they are classified into several categories, each of the miso listed here has distinct local characteristics of its own. One of the rare examples of miso is Koji-miso, the grains of rice used as koji are seen on the surface of miso.