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Sauces and condiments from Japan — Shimane, Oki Islands
Kojōyu miso is a home seasoning from the Oki Islands that sits between soy sauce and miso. A koji called bana is grown on wheat, rice and soybeans in late summer, using last year's koji as the seed, then salt, mirin and sugar are stirred in every day for about two months. The soybeans and wheat stay whole instead of being ground.
A short entry: the sources we found record only what is said here about Kojōyu miso itself.
| Wheat, rice and soybeans | Made into kojōyu koji (bana)[maff-kojoyu] |
| Last year's seed koji | The starter for the new koji[maff-kojoyu] |
| Salt, mirin, sugar and other seasonings | The seasonings and their proportions are not fixed; each household has its own[maff-kojoyu] |
| Starter | koji: kojōyu koji (bana), seeded from last year's koji |
Total time across the recorded steps: 2 months
What changes: Koji mould grows over wheat, rice and soybeans in late summer
Output: wheat, rice and soybean koji.
Microbes at work in this step
koji mould from last year's seed koji grows over the grain and beans
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
Kojōyu miso is a home seasoning from the Oki Islands that sits between soy sauce and miso. A koji called bana is grown on wheat, rice and soybeans in late summer, using last year's koji as the seed, then salt, mirin and sugar are stirred in every day for about two months. The soybeans and wheat stay whole instead of being ground. Made in 3 steps over 2 months. The longest step, stir every day, takes 2 months (MAFF).
| Main step | 2 monthsReported[maff-kojoyu] | Stir every day |
|---|
Kojōyu miso uses nearly the same ingredients as soy sauce, but the beans and wheat are left whole and nothing is pressed, so it is part sauce, part miso. Each household seeds its koji from last year's batch.
Every number is labelled with how it is known. How this atlas is made
The islands had no soy sauce brewery, and shipping from the mainland was hard, so kojōyu miso was used in place of soy sauce. Soy sauce came into wide use on Oki only from the Meiji era. Emperor Go-Toba, who spent his last 19 years on Ama, is said to have liked it.
