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Soy and legumes from Japan — Fukui
chunky sweet-savoury winter relish eaten with rice, sake, mochi or cucumber. Made in 4 steps over 20 days. The longest step, combine and mature, takes 20 days (MAFF うちの郷土料理). Aspergillus oryzae does most of the fermenting.
| Main step | 20 daysSourced[MAFF-KR-hamana] | Combine and mature |
|---|---|---|
| Temperature | 70 °CSourced[MAFF-KR-hamana] | Home method — amazake base |
| steamed soybeans |
| roasted cracked wheat or naked barley |
| koji (rice koji sometimes) |
| salt brine |
| salted eggplant |
| shiso seeds |
| white sesame |
| ginger |
| chilli |
| Starter: koji/qu/mold-starter (soybean+wheat/barley 'mame-kōji'; rice koji or amazake) |
Total time across the recorded steps: 20 days
What changes: Koji mould grows on steamed soybeans with roasted wheat or barley
Output: bean koji.
Microbes at work in this step
A. oryzae on steamed soybeans with roasted cracked wheat or naked barley [FUKUI-STD]
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
commercial standard: store ≤15 °C [FUKUI-STD]
Every number is labelled with how it is known. How this atlas is made
Derived from Hamamatsu's hama-nattō; Yūki Hideyasu (Ieyasu's 2nd son) brought Hamamatsu food culture to Echizen after Sekigahara, and it became a local winter food; once served on New Year visits [MAFF-KR-hamana, JA-WIKI-はまなみそ].
