Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and a fungus, and sometimes rice, barley, or other ingredients. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup.

This factory was making Hatchō Miso, a dark miso paste made using a process of steaming soybeans followed by maturation in ceda barrels under the weight of 3 tons of carefully stacked river stones for at least 2 years.

Wa-san decided to call it Jordy and The Miso Factory. I wonder how it translates to Japanese though 🙂