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Sauces and condiments from Japan — Nara
Horon miso is a dry lick-miso from Nara. Finished miso is simmered with roasted sesame, walnuts, hemp seed and sanshō, sun-dried and then roasted in a hōroku pan. The ferment is the miso it starts from.
A short entry: the sources we found record only what is said here about Horon miso itself.
| Ordinary miso | [wedge2016] |
| Roasted sesame, walnuts, hemp seed and sanshō | Proportions were worked out by the present maker; the records give only the ingredients[wedge2016] |
What changes: Starting material: ordinary fermented miso
Output: ordinary miso.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Horon miso is a dry lick-miso from Nara. Finished miso is simmered with roasted sesame, walnuts, hemp seed and sanshō, sun-dried and then roasted in a hōroku pan. The ferment is the miso it starts from.
Horon miso starts from finished miso, which is simmered with seeds and nuts, sun-dried and roasted. It is a dry, cooked condiment made from finished miso.
Every number is labelled with how it is known. How this atlas is made
Old records say horon miso was among the New Year offerings at Kasuga Taisha's Saitansai in the Muromachi period, and that red miso had replaced it by the Edo period. A Nara miso maker revived it for the shrine; because the name horon miso was trademarked, it is sold to order as Asuka miso.
