Seasonings of Ehime

Iyo miso is brewed with barley koji. The proportion of koji is higher than in rice miso and the aging is shorter, so the salt sits quietly and the sweetness comes forward.

Fish from the Seto Inland Sea tend to be firm and mild, and they suit a sweeter miso better than a salty one. That relationship between the fish and the miso is why sea bream dishes survive all over the prefecture. This is citrus country too, so there is never a shortage of ways to add acidity.

• Barley miso with a high koji ratio and sweetness up front
• Flavors built around the mild fish of the Seto Inland Sea