"Saikyo miso," an indispensable element when discussing Kyoto's food culture, is characterized by its mild sweetness with reduced saltiness and the rich aroma derived from koji (fermented rice).

This flavor has been preserved for approximately 200 years by "Honda Miso Honten," which has its main store located west of the Kyoto Imperial Palace. Since its founding in 1830 (Tenpo 1), the company has been honestly dedicated to miso making in this location.

Stepping through the noren (traditional Japanese curtain), you'll find rows of miso barrels alongside unexpected Western-style sweets like financiers and rusks. There, you'll see a long-established shop that not only upholds tradition but also continuously explores new flavors that resonate with modern life.

White miso, a delicacy born and loved in the capital.

It is said that the white miso from "Honda Miso Honten" originated in the Edo period when the first generation owner, Tanbaya Mosuke, presented it to the Imperial Court as a purveyor to the Imperial Palace.

Eventually, when the capital moved to Edo, Kyoto came to be known as "Saikyo," the western capital. Along with this, the white miso that had been loved in this region also spread throughout Japan under the name "Saikyo Miso."

What symbolizes Saikyo miso is its uniquely rich sweetness. While typical miso is made with equal parts soybeans and rice koji, Saikyo miso uses about twice as much rice koji as soybeans. Furthermore, by reducing the salt content by about half, it achieves a mellow flavor that highlights the natural sweetness of the koji.

"Back then, rice was a valuable commodity paid as tribute, so white miso, which uses plenty of rice koji, must have been an extreme luxury," says Junko Tanaka, sales manager at Honda Miso Honten.

"Those who lived in the imperial palace probably didn't do strenuous physical labor, so perhaps they preferred sweetness to salt," Tanaka speculates, reflecting on life at that time.

Miso is not just a preserved food, but a "luxury item" enjoyed with meals. The refined sweetness of Saikyo miso may have been cultivated only within the elegant dining atmosphere of the imperial court.

Bringing the enduring "taste of Honda" to your everyday table.

At the Honda Miso factory, safe and reliable miso production is carried out under strict hygiene control. However, no matter how advanced the technology becomes, it is ultimately the human tongue that judges whether the taste is good or bad.

"Even with the same ingredients and the same preparation method, the taste changes subtly from time to time," says Tanaka.

The finished miso is tasted by about 10 craftsmen who rigorously check its taste, aroma, color, and texture. Only those that receive the stamp of approval, declaring, "This is worthy of being called Honda's taste," are made to the shelves as products.

We wanted to make it easy for people to enjoy the traditional flavors that have been preserved for so long, right on their dinner tables today. That's how "One Bowl Miso Soup" was born. This product, which encases freeze-dried miso and ingredients in baked gluten, allows you to make authentic miso soup simply by placing it in a bowl and pouring hot water over it.

Other unique products that add a touch of surprise and color to your everyday meals include "Saikyo White Miso Milk Jam," which has a salted caramel-like flavor; "Saikyo White Miso Soup," which combines the umami of Western-style dashi and miso; and "Miso Flakes," which can be sprinkled on salads and pasta.

"As Westernization of diets progresses, the demand for miso is decreasing year by year. That's why we hope that by offering it in an easily accessible form, people will rediscover that 'miso is good too.'"

As Mr. Tanaka speaks, you can sense his quiet passion as a miso maker.

A long-established shop's perfect marriage of miso and Western confectionery.

The Western-style confectionery brand "Le martin de miso" embodies these aspirations and the new possibilities of miso.

Focusing on the excellent compatibility of miso and dairy products, they repeatedly created prototypes aiming for a "deliciousness where the miso truly shines." They spent days adding or removing miso flavor, making fine adjustments. After much trial and error, they arrived at the golden ratio in which butter, cream, and miso enhance each other's best qualities.

Among their most popular items is the "Miso-flavored Kyoto Financier." The buttery dough is kneaded with "Saikyo white miso" and the refreshing aroma of "yuzu miso." With just one bite, you'll experience the moist texture along with the rich flavor of butter and the gentle sweet and salty taste of miso.

Also, the "Miso-ka Kyo Rusk," with its delightfully light texture, is a product packed with meticulous attention to detail. French bread is spread with margarine made from Saikyo white miso and sugar, then baked to a crisp. Its simple yet rustic flavor and the gently wafting aroma are its charm.

Change is what becomes the next tradition.

Honda Miso Honten maintains its core identity as a miso shop while readily embracing change.

"Tradition is important, but if it doesn't change, it ends there. I believe that things that change to suit the times become the next tradition."

Mr. Tanaka's words seem to symbolize the path that Honda Miso Honten has walked, and will continue to walk in the future.

The traditional flavors that have been loved for 200 years, and new deliciousness that you'll want to tell everyone about—perhaps taking both home with you is one of the greatest pleasures of a trip to Kyoto that allows you to truly experience the city.

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本田味噌本店
電話：075-441-1122  
住所：京都府京都市上京区室町通一条上ル小島町558  
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