"Miso" is an indispensable condiment to Japanese cuisine. Foreigners are amazed by the great variety of miso, referred to as "as many miso flavors, as many miso storehouses" . New waves are seen in new shops specializing in miso soup being developed as well as miso being used even in French cuisine. Miso prepared during the cold winter slowly enhances the its flavor. We visited Takayama in Gifu Prefecture, to a traditional Miso storehouse with 120 years history, to watch their careful and thorough production methods. We also focused on the freeze-dried miso soup ready to serve by simply pouring hot water.