In the Kanto region, nanban miso typically refers to a chili-infused miso. However, “nanban miso” written in hiragana is a completely different dish of Japanese pickles made from fresh vegetables such as daikon, carrots, cucumber, perilla seeds, and green chillies. The vegetables are mixed together with malt (koji) and fermented as moromi-zuke.
Nanban miso has its origins in Gonohe, Aomori, where it was created as a preserved food.
It is a very popular companion to sake, a side dish eaten together with white rice, or a topping for fresh cucumber, tofu, or chazuke (rice with tea).
Carrots
Daikon
