"Miso soup" is one of the representative dishes of Japanese food. Its history is said to date back to the Kamakura period. Is it something that makes me feel relieved when I eat miso soup, is it something that has been engraved in the DNA that has been passed down from generation to generation, or is it simply because I remember the "taste of my mom"?

Oh, I'm relieved ...
Oh, I'm relieved ...

What do you always put in such miso soup "ingredients"? Green onions? Wakame seaweed? Or is it fried tofu? By the way, I like miso soup with vegetables such as cabbage and potatoes. You can eat this even on days when you are not feeling well or have no appetite.

Today, the popularity ranking of miso soup announced from the portal site "RECEIPO" is open to the public! We have a lineup of unique ingredients depending on the area, so please take a look.

● What is the most popular miso soup ingredient?

1st place: Tofu (978 votes)
2nd place: Wakame seaweed (413 votes)
3rd place: Green onion (212 votes)
4th place: Deep-fried tofu (153 votes)
5th place: Radish (120 votes)

Was it you?
Was it you?

After all, the overwhelming popularity is "tofu". We got nearly half of the votes. Tofu is probably the standard ingredient for miso soup in the east and west. If you decide to make miso soup at your wife's wife, you can put tofu in the ingredients so that your mother-in-law will not be in a bad mood.

Wakame seaweed is in 2nd place and green onion is in 3rd place. It's an ingredient that is often found in miso soup that comes out at set meal shops and instant miso soup. It seems to be a familiar ingredient nationwide.

By the way, 6th place was potato, 7th place was onion, 8th place was licking "Yama no Sachi", 9th place was Shijimi, and 10th place was Clam and "Seafood". I wonder if the number of votes was small because it is a little troublesome to remove the sand from the shellfish. But it's delicious, isn't it?


● Unique ingredients depending on the area

Although it is out of the rank, there were some unique ingredients that made me think "Oh, really?" Depending on the area.

For example, "tachi (cod milt)" in Hokkaido, "watershield" in Akita prefecture, "somen" in Nara prefecture, "crab" in Tottori prefecture, "oyster" in Hiroshima prefecture, and "oyster" in Okinawa prefecture. "Three pieces of pork" etc. The food culture of each prefecture appears! All of them are likely to make a very luxurious miso soup.

It's nice that crabs come out as an ingredient in miso soup.
It's nice that crabs come out as an ingredient in miso soup.

● What is "miso" used for miso soup?

Next, what is the miso brand used for miso soup? The following are the most common responses to the questionnaire.

1st place: Marukome (748 votes)
2nd place: Hanamaruki (82 votes)
3rd place: Homemade (78 votes)
4th place: Marusan (70 votes)
5th place: Ichibiki (56 votes)

The familiar "Marukome" came in 1st place, far behind the 2nd place and below. When you hear Miso, many people think of Marukome-kun's lovely face. By the way, before that, I was also working on a unique project to collaborate with the rock band "Misoshiru 's".

Cup miso soup in collaboration with miso soup's
Cup miso soup in collaboration with miso soup's

The second-placed "Hanamaruki" also has the impression that it has been popular for a long time with the catchphrase "Miso na-ra-, Hanamaruki". And "homemade" came in 3rd place by a small margin. There are surprisingly many people who make their own miso. If you are homemade, you can adjust the saltiness and sweetness to your taste, and once you do it, you will be addicted to it!

I want to try it for a moment
I want to try it for a moment

● Miso brands loved in the area

Marukome ranked first nationwide, but there are also local brands that are loved in each region.

For example, in Aichi prefecture, which is familiar with "miso katsu" and "miso nikomi udon", and in Gifu prefecture next to it, Aichi / Nagoya is the head office "Ichibiki". In the Hokuriku area of Ishikawa, Toyama, and Fukui prefectures, Toyama-based "Nihonkai Miso" ranked first. Both are local miso brands.

Speaking of Aichi, the image of "red miso" (Source: Ichibiki official website)
Speaking of Aichi, the image of "red miso" (Source: Ichibiki official website)

"Sendai Miso" is also popular in the Tohoku region. In the Kyushu region, "wheat miso" fermented and aged using barley jiuqu is said to be the standard, and "Fundokin" in Oita and "Choco" in Nagasaki are popular as local brands.

Choco's wheat miso (Source: Choco official website)
Choco's wheat miso (Source: Choco official website)

By the way, some of the answers about "Miso soup episodes" are as follows.

・ A man in his 40s from Nagano Prefecture "When it comes to the taste of spring, miso soup made from bamboo shoots and mackerel cans called" Negari Bamboo "has been eaten as a local dish for a long time."

・ A female in her 30s from Nagasaki Prefecture "Miso soup with shredded potatoes and green onions is a staple. You can also enjoy it with butter."

There are many variations of miso soup! If you have any ingredients that interest you, why not give them a try tonight?