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Soy and legumes from Tokushima
Gozen miso is the lightly sweet red rice miso of Tokushima. It uses more koji than salty red miso, keeps the koji grains whole and floating, and ripens warm for 40–50 days before a cool rest. Made in 5 steps over 3.3 months – 3.6 months. The longest step, cool conditioning, takes 2 months (Fukunaga Y. 1974). Salt is 12 % (Fukunaga Y. 1974). Aspergillus oryzae does most of the fermenting.
| Main step | 2 monthsReported[FUKUNAGA-1974][JA-WIKI-御膳味噌] | Cool conditioning |
|---|---|---|
| Salt | 12 %Reported[FUKUNAGA-1974] | Mix and pack |
| 1 to (about 18 L) | Soybeans, steamed and skinned[FUKUNAGA-1974] |
| 1 to 3 shō (about 23 L) | White-rice koji[FUKUNAGA-1974] |
| 3 shō (about 5.4 L); 3.3 shō to overwinter | Salt[FUKUNAGA-1974] |
| 1.5 shō (about 2.7 L) | Glutinous rice, steamed as okowa[FUKUNAGA-1974] |
| Starter | koji (Aspergillus oryzae) on rice |
Total time across the recorded steps: 3.3 months – 3.6 months
What changes: Koji mould grows on whole rice grains that stay intact
Uki-kōji keeps each koji grain whole so it shows in the finished miso. Output: whole-grain rice koji.
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
Sweeter than salty red miso because it uses more koji (14 bu) and keeps the koji grains whole, yet its 12 % salt is close to salty miso.
Every number is labelled with how it is known. How this atlas is made
