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Soy and legumes from Japan — Iwate
Iwate rice miso is a salty grain miso of the Tōhoku Pacific coast. Steamed, crushed soybeans are mixed with whole-grain rice koji, salt and a little yeast-seeded water, started cool, turned once and ripened warm for about half a year. The koji ratio was 7 wari in the past and is 10 wari, equal weights of rice and soybeans, in most Iwate miso today.
| Steamed, crushed soybeans8.8 kg | [IWATE-2024] |
| Rice koji5.2 kg | Grown on polished rice with the Benitsubaki strain[IWATE-2024] |
| Salt2.2 kg | Ordinary coarse salt[IWATE-2024] |
| Seed water1.4 kg | A salt-tolerant yeast culture diluted six times with tap water[IWATE-2024] |
| Starter | rice koji (koji mould; the trial report does not name the species); the 2024 trial also added seed water with the salt-tolerant yeast Zygosaccharomyces rouxii RM-3 |
Total time across the recorded steps: 6.1 months
What changes: Washed rice soaks overnight and steams for an hour
Output: steamed rice, cooled.
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
Iwate rice miso is a salty grain miso of the Tōhoku Pacific coast. Steamed, crushed soybeans are mixed with whole-grain rice koji, salt and a little yeast-seeded water, started cool, turned once and ripened warm for about half a year. The koji ratio was 7 wari in the past and is 10 wari, equal weights of rice and soybeans, in most Iwate miso today. Made in 6 steps over 6.1 months. The longest step, warm ripening, takes 5 months (Hatakeyama M 2024) and runs at 30 °C (Hatakeyama M 2024). Salt is 11.4–11.9 % (Hatakeyama M 2024). Koji mould and Zygosaccharomyces rouxii RM-3 do most of the fermenting.
| Main step | 5 monthsReported[IWATE-2024] | Warm ripening |
|---|---|---|
| Temperature | 30 °CReported[IWATE-2024] | Warm ripening |
| Salt | 11.4–11.9 %Measured[IWATE-2024] | Mix with soybeans, salt and seed water and pack |
Iwate miso keeps whole koji grains and now uses a high 10-wari koji ratio for a salty rice miso. The Aichi type table gives salty red rice miso, made across Tōhoku, a koji ratio of 5–10, 11–13 % salt and 3–12 months of ripening [aichi-itc].
The Aichi sheet says salty (karakuchi) miso, at about 12 % salt, has enough salt to stop unwanted microbes, which lets it ripen for a long time [aichi-itc]. The finished Iwate trial misos, analysed after 6 months of ripening, held about 11–12 % salt [IWATE-2024].
Every number is labelled with how it is known. How this atlas is made
The old Nanbu domain grew soybeans as a cash crop and for horse feed. A 1950s survey of Iwate home miso found salt from 11 to 22 % and water from 47 to 62 %, showing very different methods [Murai1975]. The 2024 trial notes that 7-wari koji miso was once common on the Tōhoku Pacific side and that 10-wari is now the Iwate mainstream [IWATE-2024].
