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Soy and legumes from Japan — Yamanashi
mild mixed-koji miso, essential for hōtō. Made in 4 steps over 12 months. The longest step, natural ageing in a cool storehouse, takes 12 months (MAFF). Salt is 12 % (Kayama S. 1992. 甲州名物ほうとうと甲州味噌. 日本醸造協会誌 87(2)). Aspergillus oryzae does most of the fermenting.
| Main step | 12 monthsSourced[MAFF-TF-kosyu_miso] | Natural ageing in a cool storehouse |
|---|---|---|
| Salt | 12 %Measured[KAYAMA-1992] | Mix rice koji and barley koji with salt, then soybeans |
| soybeans |
| rice koji |
| barley koji |
| salt |
| Starter: koji/qu/mold-starter (two koji) |
Total time across the recorded steps: 12 months
What changes: Soybeans boil until they crush between the fingers
Output: boiled soybeans, cooled; cooking liquor kept.
Microbes at work in this step
killed
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
Every number is labelled with how it is known. How this atlas is made
High, poorly irrigated land limited rice; barley was a staple, so both koji types were combined [MAFF-TF-kosyu_miso]. JAS classes it as chōgō (mixed) miso [JA-WIKI-味噌].
