Kōshū miso; Yamanashi-style miso
A traditional miso from Yamanashi Prefecture, fermented with both rice and barley kōji, giving it a distinctive flavor.
Kōshū miso is characterized by using both rice and barley kōji.
I made this miso soup with Kōshū miso.
Shinshū miso is another regional miso from Nagano, typically made with rice kōji only, while Kōshū miso uses both rice and barley kōji.
Standard kanji spelling for this regional miso variety.
Mixed kanji-kana spelling; commonly seen in product labels and casual writing.
甲州 (Kōshū, old province name for Yamanashi) + 味噌 (miso). The name simply refers to the regional style of miso from that area.