File:Edoama sinsyu miso 2009.JPG

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Summary[edit]

Description
English: A photo of Edoama miso(left) and Shinsyu miso(right). (Edoama miso is traditional miso in Tokyo, Shinsyu miso is traditional miso in Nagano.But now Shinsyu miso is most popular in Japan.)
日本語: 江戸甘味噌(左)と信州味噌(右)の写真。赤色系の江戸甘味噌と淡色系の信州味噌との色の違いがわかる。江戸甘味噌は江戸・東京界隈で作られていた伝統的な味噌で塩分濃度が低いため、味は甘めである。信州味噌は元々は長野県の地域的な味噌であったが、戦後関東地方などの味噌市場を席巻し現在ではシェアは日本一で全国的にもっともよく知られた味噌となっている。
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Author User:Kentin

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current11:49, 2 May 2009Thumbnail for version as of 11:49, 2 May 20092,592 × 1,944 (692 KB)Kentin (talk | contribs){{Information |Description={{en|1=A photo of Edoama miso(left) and Shinsyu miso(right). (Edoama miso is traditional miso in Tokyo, Shinsyu miso is traditional miso in Nagano.But now Shinsyu miso is most popular miso in Japan.) }} {{ja|1=江戸甘味噌(
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