"Tama miso" paste is a traditional miso variation, made from soy beans which is boiled, pounded and shaped into balls to be dried, with salt, malted rice and water added to it and then matured for a number of years. "Tama miso", a tradition of the Mugi area of Seki city, is made from balls of soy beans which are steamed, pounded and rolled into ball shape, which are hung and dried, and then dipped into soy sauce or malted rice for about 8 months. They are mixed with Japanese leeks, bonito broth or ginger to be enjoyed with rice or used as a spice.
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