The other day, when I visited Kyoto for the first time in 4 years, I happened to come across a traditional Kyoto townhouse while walking towards Karasuma-Oike Station after enjoying a cup of coffee at the Inoda Coffee main store. Intrigued by its classic appearance, I approached and discovered that it was a specialty shop for yuzu miso established in 1727. The founder, who used to deal with vegetables, fruits, and dried goods, invented yuzu miso after training in shojin cuisine, and eventually shifted to specializing solely in yuzu miso after providing shojin cuisine catering. As someone from the countryside in Kanto, I felt a bit intimidated, but my curiosity got the best of me. Upon entering the shop, I found that they only sold yuzu miso, with variations in container and quantity but the same yuzu miso inside. It was like the ultimate one-trick pony, reminiscent of the "Nishikimatsuume" tsukudani furikake. The fact that such a shop has been around for almost 300 years is truly impressive. So, I decided to purchase the 130g container with bentwood for 900 yen before heading back to Tokyo. Since then, I have been experimenting with the yuzu miso in various dishes, and it's fascinating how simply adding yuzu miso can transform a dish into a Kyoto-style or kaiseki cuisine-like dish. It may not be surprising that it goes well with fresh cucumber or fried tofu, but it was also surprisingly delicious when spread on a Petit Meunier baguette with butter. With plenty still left, I look forward to trying it with dishes like grilled fish with miso, simmered daikon radish, and eggplant dengaku. Despite my spontaneous decision, I made a great purchase. This is also part of the fun of traveling.

First visit in October 2019 (No.1483). The next shop is located on the same Imadegawa Street as Komasuehiro, about 10m away. Established in 1727, originally a vegetable merchant and vegetarian takeout shop, it became a specialty shop for yuzu miso in the Showa era. The shop is housed in a townhouse built during the Bunkyu era (1861-1864), but it has been modernized, and I was able to pay with a credit card. Yuzu Miso in a ceramic container (small) for 3650 yen. It uses only thick-skinned yuzu from Saga and Mizuo, giving off a refreshing aroma. By blending several ingredients with yuzu for the miso, a unique rich aroma and flavor are created, passed down through generations. As for how to eat it, it goes well with daikon radish, Kamona eggplant, tara-fu, konjac, tofu, and more. It can also be spread on bread like jam, a unique way to enjoy it. This yuzu miso is also sold in department stores, but only the ceramic container in a cute yuzu shape is available at the main store. Thank you for the meal.

I was flipping through a Kyoto guidebook and came across a shop in the section about typical Kyoto souvenirs. It seemed to be close to Karasuma Oike Station, so I decided to stop by before heading to the restaurant for lunch. It was just a few minutes' walk east of the station on Nijo-dori Street. The shop had a traditional atmosphere, with yuzu citrus dishes displayed outside. Inside, a friendly female staff member greeted me warmly. She offered me a taste of their miso, which had a subtle saltiness and a delicate hint of yuzu. The yuzu-shaped ceramic jars came in different sizes, with the largest being 510 grams for 6,700 yen. The medium size was 220 grams for 3,600 yen, and a cute smaller size (reproduction size) was 2,600 yen. They also had miso in a curved container, 130 grams for 900 yen. I bought the reproduction size for souvenirs and the smaller size for myself because the jars were so charming. The guidebook mentioned that the shop was associated with the famous calligrapher Kitaoji Rosanjin, and I had been eagerly taking photos of the sign above the shop before realizing the actual sign was inside. The miso had a shelf life of about a month, and the highlight was definitely the adorable jars. (Visit Date: 3/25)

As a souvenir.. 200g for 1350 yen! Yuzu miso based on white miso, and when I tried it, the gentle sweetness was excellent. It seems like it would be good spread on bread.

Ever since I was a child, I had seen Yassan in Kyoto guidebooks. I always thought I should go, but I kept getting confused with Rokkaku-dori and never made it there until now. Even though the guidebook address says "Nijo-kado," and my father lived in Kyoto when he was a student... why did I keep getting it wrong? With the passage of time and the advancement of technology, Google Maps is such a blessing. I finally got to see the sign that Roshanjin placed. Inside the shop, there is a prominently displayed inscription. I took a photo of the evening atmosphere of the exterior. I bought a small size of yuzu miso and a refill container (only sold at the main store) because they were cute, as well as white miso. The yuzu miso is the taste I was looking for. This is it! Although there are places in Tokushima, Wakayama, and all over the country that produce yuzu miso, I don't think any of them are as delicious as this one. It's a delicious and elegant yuzu miso that goes well with anything. Tofu dengaku, konnyaku or eggplant dengaku, simmered daikon radish, oden... etc. Yuzu miso with rice, in this season of new rice, has become a great meal companion. I bought a lot, but it's already gone! I look forward to visiting again.

Just a short walk from Kyoto's subway Karasuma Oike station, you'll find Yawataya Isogoro, a 300-year-old shop famous for its yuzu miso. While you can also purchase their products at Kyoto Station or Kyoto Takashimaya, the experience of visiting this historic establishment is truly special. Admire the traditional exterior and the signboard with calligraphy by Rosanjin, then step inside to be greeted by the welcoming atmosphere and rich history. The proprietress will kindly explain the different types of miso available, including yuzu miso, red miso, and white miso, before carefully packaging your chosen items. The yuzu miso, made with yuzu from Saga-Suo, is presented in a charming yuzu-shaped container and should be stored at room temperature to maintain its texture. I also purchased the red miso for dishes like namako soup and the white miso for miso soup with fried tofu and watercress. I can't wait to try them all!

The title says "Miso Shop," but originally, it was a shop that served vegetarian cuisine to the Imperial Palace and Chion-in Temple. Established in 1708, their signature product, Yuzu Miso, was created by the founder. They use yuzu from the famous yuzu-producing area of Mizuo. Since the Taisho era, they have specialized in Yuzu Miso. I visited this shop not so much for the Yuzu Miso, but because I heard there is a signboard made by Rosanjin. The shop closes at 6 p.m., which made it difficult for me to visit until now. Finally, I was able to see the long-awaited signboard. Yuzu Miso can be used in Kyoto cuisine like simmered daikon radish and Kamo eggplant, as well as a seasoning for stir-fries, or marinating meat and fish. It has a strong sweetness, which may surprise you at first. It is better to dilute it with light soy sauce, sake, or vinegar before using it. With its strong flavor, it is a versatile seasoning that makes you want to try it in various dishes. The cute container also makes it a perfect gift for cooking enthusiasts.

When I visited Kyoto, there was something that caught my attention and I couldn't stop thinking about it. It was the original Yuzu Miso from Yawata Sanju. This Yuzu Miso has been loved for a long time and fans come from all over the country to get it. On the day I visited, I overheard a conversation between a customer and the staff, where the customer mentioned they came all the way from Odawara just for this Yuzu Miso. Apparently, what makes this Yuzu Miso special is the container, which can only be purchased at the main store. I also fell in love with it and treasure it dearly. As for the store, it has a long history dating back to 1708. Originally a vegetarian restaurant near the Imperial Palace, it eventually specialized in Yuzu Miso. Another enjoyable aspect is the presence of pottery by Kitaoji Rosanjin in the store. If I run out of Yuzu Miso pottery, I definitely want to visit this place again. It's a recommended souvenir from Kyoto.

"Yuumiso" is actually "Yuzumiso." This traditional store, established in 1708, is known for its Yuzumiso. The packaging reads 'Kyoto specialty Hyakumikaido original Yuzumiso.' I only discovered this store's miso about 7-8 years ago when someone from Tokyo requested it as a souvenir. I had heard of Yuumiso while living in Kyoto, but I didn't pay much attention to the details. I had unknowingly tried miso from famous shops like Kikunoi, Miyamasou, Gion Sasaki, Hyoutei, Wakuden, Tankuma, among others, both in Kyoto and Tokyo. I regret not being more curious about miso, a fundamental seasoning in Japanese cuisine. In Kyoto, there are several famous miso shops like Yamato and Ishino Miso, known for their unique flavors. I may not be an expert on miso, but I appreciate its importance in cooking. Walking down Karasuma Street from Karasuma Oike and turning left on the first lane, you will find Kamesuehiro, a well-established shop with a sign for Yuzumiso. The Yuzumiso in a yellow ceramic container shaped like a yuzu fruit is exclusive to this store. It may taste slightly sweet if you are not familiar with Kyoto's white miso. The rich and elegant flavor of white miso is enhanced with a hint of yuzu. It is delicious on its own but also great for cooking. Simply adding it to freshly cooked rice is a delightful experience, thanks to its strong aroma.

In May 2020, I bought miso from "Yaoyoso" in Kyoto, located in the Higashinotoin-cho area. The shop was established in 1727 and is known for its original yuzu miso. This time, I purchased the red miso (300g for 620 yen including tax). When I brought it home and tried it, I found that the red miso from Kyoto was not as salty as the ones I usually have. It had a gentle and mellow flavor. Kyoto's red miso is indeed elegantly crafted. Although I am not confident in the ingredients I used when preparing it at home, I enjoyed it. Next time, I definitely want to buy the famous yuzu miso. Thank you for the meal.

I am addicted to steamed vegetables (corn, potato, turnip, etc.) with white miso, soy milk, and white miso cream soup topped with plenty of herbs and black pepper. I love trying different types of white miso, but it's hard to find them in stores. I was thrilled to find white miso at this store! The white miso made the cream soup delicious, and I enjoyed it a lot.