In Noto, people make miso by hand using soybeans grown on their farm. Takao Shoten in Anamizu Town has been producing rice malt through generations, and it started production and sales of handmade miso in 1980. The most recommended miso, Kabuto miso, is made using soybeans from the Hokuriku region and homemade rice malt. The soybeans are carefully cooked in large iron pots, and stored in wood barrels for more than 10 months. The recipe uses Japanese rice, and half of the rice is homemade Koshihikari. The traditional miso in Noto, including Kabuto miso, is a little saltier than others, so it goes well with soup using fish and seaweed and can be stored for a long time. The miso of Takao Shoten is used for school lunches in Anamizu Town and is popular among local children as a taste of hometown.