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Soy and legumes from Kyushu, Chūgoku, Shikoku, northern Kantō
Salty barley miso, of which the Aichi table names Nagasaki miso as the example, uses less barley koji and more salt than sweet Satsuma miso. Barley koji is mixed with steamed or boiled soybeans and ripened for 3 to 12 months. It is made in Kyushu, Chūgoku, Shikoku and the Kantō.
| Barley (for koji)8–15 bu | The barley weighs 0.8–1.5 times the soybeans[aichi-itc] |
| Soybeans | Steamed or boiled, as the JAS definition of barley miso says[JA-miso] |
| Salt11–13 % of the miso | [aichi-itc] |
| Starter | koji mould (species not named in the sources) grown on steamed barley |
Total time across the recorded steps: 3 months – 12 months
What changes: Koji mould grows over steamed barley
Output: barley koji.
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
Salty barley miso, of which the Aichi table names Nagasaki miso as the example, uses less barley koji and more salt than sweet Satsuma miso. Barley koji is mixed with steamed or boiled soybeans and ripened for 3 to 12 months. It is made in Kyushu, Chūgoku, Shikoku and the Kantō. Made in 4 steps over 3 months – 12 months. The longest step, ripen, takes 3–12 months (Itō M). Salt is 11–13 % (Itō M). Koji mould, yeasts and lactic acid bacteria does most of the fermenting.
| Main step | 3–12 monthsReported[aichi-itc] | Ripen |
|---|---|---|
| Salt | 11–13 %Reported[aichi-itc] | Mix the salted koji with the cooked soybeans |
The salty, reddish barley miso: less koji and more salt than sweet Satsuma miso, so it ripens for 3–12 months instead of 1–3 months [aichi-itc]. Saitama barley miso of northern Kantō was an Edo favourite [SIC-miso2].
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. Its type table gives Nagasaki barley miso 11–13 % salt [aichi-itc].
Every number is labelled with how it is known. How this atlas is made
In the Edo period many farmers and small miso-shop operators who had made only soybean miso began to try barley or rice koji for more variety of flavour. In Edo in the 1600s the three most popular misos were Sendai red miso, barley miso from nearby Saitama and Edo sweet red miso, and both salty and sweet barley miso were made in Kyushu and at the southern tip of Honshu [SIC-miso2].
