- Nagoya and the surrounding Tokai region in Japan favor a dark, intensely flavored soybean miso ("akamiso") over lighter varieties common elsewhere.
- This distinctive soybean miso, like the famous Hatcho miso, undergoes a long fermentation process (up to three years) resulting in a bold, umami-rich flavor.
- Historically, the region’s climate and the preference of local leaders made this robust soybean miso a dietary staple, shaping local cuisine and dishes like miso katsu.

A: Hey! Did you see that article about miso?

B: No way! What about it? I love miso!

A: Apparently, people in Nagoya, that’s in Aichi Prefecture, have *really* strong feelings about it! They prefer a super dark, intense miso, called "akamiso".

B: Seriously? I always thought miso was that light, gentle soup.

A: Exactly! Nagoya folks think that’s kinda bland! Their akamiso is made mostly from soybeans and salt, fermented for a *long* time. It’s got this amazing umami flavor.

B: Wow! So, it’s way more intense than the miso we usually see?

A: Totally! There's this famous type called Hatcho miso, made near Nagoya. It takes years to make! They pack soybeans into huge vats and weigh them down.

B: That sounds… intense! Why do they like it so much?

A: Well, their climate is perfect for that long fermentation process. Plus, a famous samurai, Tokugawa Ieyasu, liked it because it kept well and gave soldiers protein.

B: So it's kind of a big deal there?

A: Huge! It’s not just for special occasions – it’s on their dinner tables all the time. Think miso soup, slow-cooked beef stew, even crispy pork cutlets with a miso sauce!

B: Miso pork cutlets? That sounds amazing!

A: Yeah! If we ever go to Nagoya, we *have* to try it. There's a famous chain called Yabaton – they have a taster dish with two different kinds of miso katsu.

B: Okay, add it to the list! I'm suddenly craving miso!