Keizanji miso (Keizanji miso) - Kinzanji miso

Japanese: 径山寺みそ(径山寺味噌) - きんざんじみそ

A type of namemiso. It is also written as Kinzanji miso. Kiyu Shoran writes that "Kinzanji miso is a specialty of Kinzanji Temple in Wakayama, Kishu, and is said to have become popular in Edo during the Kyoho era," but it seems that there was no temple called Kinzanji in Wakayama. Originally, the miso was famously made at Keizanji Temple in Zhejiang Province, China, and the recipe was passed on to Hoto Kokushi Kakushin, who returned to Japan in 1254 and was invited to become the founder of Kokokuji Temple in Yura, Kishu, and it is said that it spread to nearby Yuasa and became a specialty of the area. It is said that Tokugawa Yoshimune of the Kishu clan had it presented to him after he became shogun, and it then spread to Edo, so the statement that it "began during the Kyoho era" may be appropriate.

Source: Heibonsha World Encyclopedia, 2nd Edition Information

Japanese:

なめみその一種。金山寺みそとも書く。〈金山寺みそは紀州若山金山寺の名物にて，江戸に流行出しは享保年中よりとなむ〉と《嬉遊笑覧》は書いているが，和歌山に金山寺という寺はなかったようである。もともと中国浙江省の径山寺でつくっていたみそが名高く，その製法を法灯国師覚心が伝えて1254年に帰朝，請われて紀州由良の興国寺の開山となったため，その近傍の湯浅に伝わって同地の名産になったとされている。紀州家の徳川吉宗が将軍になってから献上させ，それから江戸に広まったというから，〈享保年中より……〉というのは妥当かもしれない。

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

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