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Soy and legumes from Japan — Nara
Endō miso is a miso made from field peas instead of soybeans, kept up by some farm households in the Katsuragi area of Nara. Soaked peas are boiled and mashed, mixed with koji and salt, packed away from air in a cool, dark place, and ready after about half a year. It is sweeter than soybean miso.
A short entry: the sources we found record only what is said here about Endō miso itself.
| Peas | Soaked in water, boiled and mashed[MAFF-TF-endoumiso] |
| Koji | [MAFF-TF-endoumiso] |
| Salt | [MAFF-TF-endoumiso] |
| Starter | koji |
Total time across the recorded steps: 6 months
What changes: Soaked peas are boiled and mashed
Output: pea mash.
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
Endō miso is a miso made from field peas instead of soybeans, kept up by some farm households in the Katsuragi area of Nara. Soaked peas are boiled and mashed, mixed with koji and salt, packed away from air in a cool, dark place, and ready after about half a year. It is sweeter than soybean miso. Made in 3 steps over 6 months. The longest step, pack away from air and ripen in a cool, dark place, takes 6 months (MAFF).
| Main step | 6 monthsReported[MAFF-TF-endoumiso] | Pack away from air and ripen in a cool, dark place |
|---|
Endō miso is made from peas, not soybeans, which MAFF calls rare in Japan, and it tastes sweeter than soybean miso.
Every number is labelled with how it is known. How this atlas is made
Said to have been made since the Edo period. Nara is said to be where hishio, the ancestor of miso, arrived from China. Because batches start from autumn on, MAFF says it lasted as a food that helps support farm household income. Roadside stations and farm shops in Nara hold events where people try part of the process (MAFF).
