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Soy and legumes from Japan — Ishikawa
Kaga miso is the miso of the Kaga area in Ishikawa. A nutrition sheet describes it as slightly salty and rich. No source read gives its koji ratio, salt level or ripening time.
A short entry: the sources we found record only what is said here about Kaga miso itself. Its own sources do not record how it is made, so the steps and scenes below are those of Etchū miso (Toyama rice-koji miso), the closest documented soy and legumes ferment, shown as a guide to the method, not as a record of Kaga miso.
| Soybeans | |
| Rice koji | |
| Salt |
Total time across the steps of Etchū miso (Toyama rice-koji miso): 6.1 months – 12 months
What changes: Soybeans boil, cool a little and are mashed
The 1950s farm survey found many households boiled the beans too briefly, which slowed ripening. Output: mashed soybeans, cooled.
Microbes at work in this step
boiling kills most microbes
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
Kaga miso is the miso of the Kaga area in Ishikawa. A nutrition sheet describes it as slightly salty and rich. No source read gives its koji ratio, salt level or ripening time.
Kaga miso is the miso of Kaga in Ishikawa; a nutrition sheet describes it as slightly salty with a rich taste. No primary source was found that sets it apart in numbers.
Every number is labelled with how it is known. How this atlas is made
