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Soy and legumes from Shizuoka, Kyushu
Aijiro is a lightly sweet, pale yellow rice miso of Shizuoka. Mostly dehulled, boiled soybeans are packed hot with rice koji into large vats and left about 10 days, with no added heat and no turning. Made in 6 steps over 10 days. The longest step, ripen about 10 days, takes 10 days (Japanese Wikipedia). Salt is 7–12 % (Japanese Wikipedia). Aspergillus oryzae does most of the fermenting.
| Main step | 10 daysReported[JA-WIKI-相白味噌][INAMORI-1965] | Ripen about 10 days |
|---|---|---|
| Temperature | 40–50 °CReported[JA-WIKI-相白味噌][INAMORI-1965] | Mix and pack hot into large vats |
| Salt | 7–12 %Reported[JA-miso] | Mix and pack hot into large vats |
| 660 kg | Soybeans · About 80 % dehulled[JA-WIKI-相白味噌][INAMORI-1965] |
| 450 kg | Rice (for koji) · Polished about 10 %[JA-WIKI-相白味噌][INAMORI-1965] |
| 220 kg | Salt[JA-WIKI-相白味噌][INAMORI-1965] |
| 15 ppm | Riboflavin · For the yellow-white colour[JA-WIKI-相白味噌] |
| Starter | white, low-spore tane-koji (Aspergillus oryzae) on rice |
Total time across the recorded steps: 10 days
What changes: Lightly polished rice is soaked, then steamed
Output: steamed rice.
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
Between white and red miso: less koji and more salt than Kyoto white miso, but packed hot and ripened only about 10 days, so it stays pale yellow and lightly sweet.
Every number is labelled with how it is known. How this atlas is made
