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Soy and legumes from Japan — Gifu
Gujō miso is a soft, medium-salty miso from the Nagara river headwaters in Gifu, made with both barley koji and soybean koji. The maker packs it with winter water and ripens it for more than two years, keeping the tamari liquid in, which makes it soft. The name is a trademark of one maker, not a regional class.
A short entry: the sources we found record only what is said here about Gujō miso itself. Its own sources do not record how it is made, so the steps and scenes below are those of Mame miso / Hatchō miso (soybean-only koji miso), the closest documented soy and legumes ferment, shown as a guide to the method, not as a record of Gujō miso.
| Whole soybeans | Selected, non-GM whole soybeans[GUJO-MAKER] |
| Barley | Made into barley koji; part of the soybeans are also made into koji[GUJO-MAKER][JA-WIKI-郡上味噌] |
| Natural salt | [GUJO-MAKER] |
| Water | Natural water from the coldest season, when it is cleanest[GUJO-MAKER] |
| Starter | barley koji and soybean koji |
Total time across the steps of Mame miso / Hatchō miso (soybean-only koji miso): 10 months
What changes: Soaked soybeans are steamed soft and dark
The steaming is deep, so the beans are already dark before they become koji. Output: steamed soybeans.
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
Gujō miso is a soft, medium-salty miso from the Nagara river headwaters in Gifu, made with both barley koji and soybean koji. The maker packs it with winter water and ripens it for more than two years, keeping the tamari liquid in, which makes it soft. The name is a trademark of one maker, not a regional class. Made in 2 steps over 2 years. The longest step, pack with salt and winter water; ripen with the tamari left in, takes at least 2 years (Ōtsubo Shōyu). Koji mould and yeasts does most of the fermenting.
| Main step | at least 2 yearsReported[GUJO-MAKER] | Pack with salt and winter water; ripen with the tamari left in |
|---|
Gujō miso uses both barley koji and soybean koji, a method Japanese Wikipedia calls unlike any other miso, and keeps its tamari in, so it is softer than ordinary miso.
Every number is labelled with how it is known. How this atlas is made
It grew out of Gujō home miso. Ōtsubo Shōyu, the oldest maker in Gujō, worked on it for a century from its founding, finished it in the Shōwa 30s (1955–64), and the third head named it Gujō miso.
