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Soy and legumes from Japan — Fukushima
Aizu miso is the red, salty rice miso of the Aizu basin in Fukushima, shaped by its harsh basin winters. Miso shops are recorded as a trade in the early Edo castle town of Wakamatsu, and milder medium-salty misos are now common too.
A short entry: the sources we found record only what is said here about Aizu miso itself. Its own sources do not record how it is made, so the steps and scenes below are those of Sendai miso (salty red rice miso), the closest documented soy and legumes ferment, shown as a guide to the method, not as a record of Aizu miso.
| Soybeans | Aizu local soybean (Aizu ji-daizu) in the certified product[FUKUSHIMA-BRAND] |
| Rice koji | Aizu Koshihikari rice in the certified product[FUKUSHIMA-BRAND] |
| Sun-dried salt | [FUKUSHIMA-BRAND] |
| Water | Spring water from Onogawa, one of the Environment Ministry's 100 famous waters, in the certified product[FUKUSHIMA-BRAND] |
| Starter | rice koji |
Total time across the steps of Sendai miso (salty red rice miso): 5.1 months
What changes: Koji mould grows over the steamed rice for about two days until well aged
Making the koji a little over-aged is part of the style. The guide gives turning points at 36–37 °C (piling), 38–39 °C and 40–42 °C. Output: rice koji, crumbled and mixed with the salt.
Microbes at work in this step
koji mould grows into the rice and makes the enzymes that give the miso its taste
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
Aizu miso is the red, salty rice miso of the Aizu basin in Fukushima, shaped by its harsh basin winters. Miso shops are recorded as a trade in the early Edo castle town of Wakamatsu, and milder medium-salty misos are now common too.
Aizu miso is a Tōhoku red karakuchi rice miso like Sendai miso, made in an inland basin with harsh winters; makers now also offer milder medium-salty versions.
Every number is labelled with how it is known. How this atlas is made
Miso shops are recorded as a trade in the early-Edo castle town of Wakamatsu, over 300 years ago. A Koshihikari-rice Aizu miso was certified as a Fukushima brand product on 2009-03-13.
