Shopping at Aneya Koji Dori in Kyoto, the yuzu miso sold at Yaosan is highly recommended.

This photo shows a ceramic container for yuzu miso. Yuzu miso is a mixture of miso and yuzu peel or juice. The container is shaped like a yuzu (Japanese citron). The surface is yellow, the same color as the yuzu, and is decorated with yuzu leaves. It is 5 cm in diameter and 5 cm high.

Here are two great stores I found on my trip to Kyoto. These stores are located on Aneyakouji Street.

Aneya Koji Dori

Aneya Koji Dori is one street south of Oike Dori, stretching east to west from Kiyamachi Dori to Gozen Dori. I headed north on Teramachi Dori from Sanjo Dori, turning left at the corner of Kyukyodo to Aneaya Koji Dori. It is a quiet, historic neighborhood with traditional townhouses and long-established stores.

Yaosan(八百三)

The yuzu ornament was not a product but a container for yuzu miso. Yaosan is a long-established store that has been selling yuzu miso since 1727. Yaosan’s yuzu miso is made by cooking yuzu with white miso and sugar in the store’s unique way.

This photo shows the yuzu-shaped container with the lid removed. The container is filled with orange-colored yuzu miso.

Tasting the yuzu miso, we found it to be a sweet yuzu paste based on white miso. There are many ways to enjoy yuzu miso. Furofuki daikon (simmered Japanese radish served with miso) and Dengaku (bean curd baked and coated with miso) are the most common, but it is also delicious spread on bread. The ceramic yuzu containers came in three different sizes. I bought the smallest one.

Izumiya Ichiko Shoten(泉屋市古商店)

At Aneya Koji Dori, I found another retro building with a quaint atmosphere. There was a wooden sign with a sense of history. It was Izumiyaichiko Shoten, a liquor store established in 1937.

This photo shows the wooden sign for Izumiya Ichiko Shoten. The store's name is written in white letters on a brown board. In addition to the store name, soy sauce and miso are also documented.

The store had a wide selection of sake called “Matsu no Tsukasa(松の司). The manufacturer of these sakes is Matsuse Shuzo in Shiga Prefecture. These sakes were made using underground water from the mountains as the brewing water. I bought two bottles for my dinner.

Junmai Ginjo Arabashiri

Junmai Ginjo-shu is a sake made from only rice, rice malt, and water, characterized by its clean and refreshing taste.

This photo shows a bottle of Matsu no Tsukasa's Junmai Ginjo Arabashiri purchased at Izumiya Ichiko Shoten. The sake comes in a light blue four-quart bottle.

This sake had a robust flavor with a fruity aroma.

Nama-moto Junmai Nama-Genshu

Nama-moto is a traditional brewing method. It produces sake without adding lactic acid, which is used to prevent the growth of bacteria. It is a complicated method and requires a great deal of skill.

This photo shows a bottle of Matsu no Tsukasa's Nama-moto Junmai Nama-Genshu purchased at Izumiya Ichiko Shoten. The sake comes in a dark brown four-quart bottle.

This sake initially tasted sour but gradually developed a fruity sweetness.

Kyoto was a place of many pleasures for me, as I was surprised to find such beautiful things at a store in the city where I stopped by on a whim.

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