Namemiso - Namemiso

Japanese: 嘗味噌 - なめみそ

A general term for miso that is not used in miso soup like regular brewed miso, but is eaten as it is with rice. There are those that are brewed as namemono from the beginning, such as Keizanji miso, and those made by adding fish, vegetables, spices, etc. to regular miso, but the latter has many varieties because it can be made into a variety of different things depending on the additional ingredients added. According to Morisada Manko, Keizanji miso was common to the three capitals in the late Edo period, and there was also tekka miso in Edo, and sakura miso and tai miso in Kyoto and Osaka.

Source: Heibonsha World Encyclopedia, 2nd Edition Information

Japanese:

普通の醸造みそのようにみそ汁などには用いず，そのまま飯の菜などとして食べるなめ物みその総称。径山寺（きんざんじ）みそのように初めからなめ物として醸造するものと，普通のみそに魚肉，野菜，香辛料などを加えて作ったものとがあるが，後者は配合する副材料によってさまざまなものができるので，種類が多い。《守貞漫稿》によると，江戸後期の三都に共通して見られたのは径山寺みそで，ほかに江戸では鉄火みそ，京坂には桜みそやタイみそがあった。

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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