Kinome miso - Kinome miso

...New shoots begin to appear around March, and these shoots and young leaves are called "kinome" and are used to flavor stews and as a soup simmering spout. Kinome miso and sansho miso are made by mixing kinome with miso, kinome ae is made by mixing bamboo shoots and squid with kinome, and kinome dengaku is made by spreading kinome on tofu. The name "kinome pickle" appears in the "Teikin Orai," and this was a famous specialty of Mount Kurama in the northern part of Kyoto. ...

*Some of the terminology that refers to "kinome miso" is listed below.

Source | Heibonsha World Encyclopedia 2nd Edition | Information

…3月ころから新芽を吹くが，この新芽や若い葉を〈木の芽〉と呼び，煮物の香りづけや汁物の吸口に用いる。木の芽みそ，サンショウみそはみそにすりまぜたもので，木の芽あえはこれでたけのこやイカをあえたもの，木の芽田楽は豆腐にこれを塗った田楽である。《庭訓往来》には木の芽漬の名が見えるが，これは洛北鞍馬（くらま）山の名物として有名であった。…

※「木の芽みそ」について言及している用語解説の一部を掲載しています。

出典｜株式会社平凡社世界大百科事典 第２版について | 情報