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Soy and legumes from Wakayama
Kinzanji miso is a chunky miso eaten as it is, with rice or with drinks, not used for soup. Rice, naked barley and soybeans are all made into koji, then mixed with chopped melon, eggplant, ginger and shiso, salt and sugar, and left to ferment and ripen for several months. Kishū Kinzanji miso from Wakayama is a registered Geographical Indication.
A short entry: the sources we found record only what is said here about Kinzanji miso itself.
| Rice, polished, washed and soaked | Steamed and made into koji[GI-39] |
| Naked barley, polished, washed and soaked | Steamed and made into koji[GI-39] |
| Soybeans, sorted, dehulled, washed and soaked | Steamed and made into koji[GI-39] |
| Aspergillus oryzae seed koji | [GI-39] |
| Uri melon, eggplant, ginger and shiso, washed and chopped | All four are required for the GI product; general Kinzanji miso uses melon, eggplant and ginger[GI-39] |
| Salt and sugar | [GI-39] |
| Starter | koji (Aspergillus oryzae seed koji on rice, barley and soybeans) |
What changes: Rice, naked barley and dehulled soybeans are washed and soaked
Output: soaked grains and dehulled beans.
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
Kinzanji miso is a chunky miso eaten as it is, with rice or with drinks, not used for soup. Rice, naked barley and soybeans are all made into koji, then mixed with chopped melon, eggplant, ginger and shiso, salt and sugar, and left to ferment and ripen for several months. Kishū Kinzanji miso from Wakayama is a registered Geographical Indication. Aspergillus oryzae does most of the fermenting.
Every grain is made into koji, soybeans included, and vegetables go in with it, so it is a food in its own right rather than a seasoning. The GI product differs from other Kinzanji miso by using rice, naked barley and soybeans for koji (others use soybeans and wheat) and by adding shiso.
Every number is labelled with how it is known. How this atlas is made
The GI specification records two origin stories and calls the first the stronger. The monk Kakushin returned from Song China in 1254, founded Kōkoku-ji at Yura, and taught the miso of Jingshan temple. The other credits Kūkai. An industrial method close to today's was completed in 1615, sugar was in use by the end of the Second World War, and the Kishū miso cooperative was founded in 1951. The liquid that pools in the tubs is said to be the origin of soy sauce (MAFF Kinki).
