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Soy and legumes from Japan — Niigata
red karakuchi rice miso with visible floating koji shells; [TSC-2017] gives salt ~11 % for current products. Made in 5 steps over 52 days – 2 months. The longest step, ferment and ripen, takes 50 days – 2 months (Matsumoto I 1998). Salt is 12.5 % (Japanese Wikipedia). Aspergillus oryzae and yeast do most of the fermenting.
| Main step | 50 days – 2 monthsSourced[MATSUMOTO-1998] | Ferment and ripen |
|---|---|---|
| Temperature | 30 °C → 34 °CTypical | Steam rice and make koji |
| Salt | 12.5 %Sourced[JA-WIKI-越後味噌][MATSUMOTO-1998] | Mix (soy:koji 5:4) and pack |
| domestic soybeans |
| whole (unbroken) polished rice |
| salt |
| Starter: koji/qu/mold-starter (tray or full-bed koji; no forced-air machine koji in the traditional method) |
Total time across the recorded steps: 52 days – 2 months
What changes: Whole polished rice is washed and soaks
Output: soaked whole rice (broken rice not used).
Microbes at work in this step
none
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
uneven salt causes souring
Every number is labelled with how it is known. How this atlas is made
Legend credits Uesugi Kenshin's troops (1564) with learning miso making in Noda; Jōshūya of Nagaoka moved from Kōzuke in 1618; shipped to Kamchatka, Kurils and Hokkaido until ~1944; 22,823 t in 1971; 5 of 8 top red-karakuchi awards in the 1972 national show [JA-WIKI-越後味噌].
