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Soy and legumes from Kyushu, Chūgoku, Shikoku
Satsuma miso is the sweet barley miso of southern Kyushu. Barley koji is mixed with mashed boiled soybeans at a high koji ratio, and home batches ripen in about a month, leaving barley grains visible. Made in 5 steps over 31 days – 3 months. The longest step, ripen, takes 30 days – 3 months (Japanese Wikipedia). Salt is 9–11 % (Japanese Wikipedia). Aspergillus oryzae does most of the fermenting.
| Main step | 30 days – 3 monthsReported[JA-WIKI-さつま味噌][JA-miso] | Ripen |
|---|---|---|
| Temperature | 10–20 °CReported[JA-WIKI-さつま味噌] | Soak and drain the barley |
| Salt | 9–11 %Reported[JA-miso] | Mix salted koji with mashed boiled soybeans |
| Acidity | pH 4.9–4.9Measured[OITA-1993] | Ripen |
| barley (as koji) |
| soybeans |
| salt |
| Starter: tane-koji (Aspergillus oryzae) on steamed barley |
Total time across the recorded steps: 31 days – 3 months
What changes: Barley soaks up water, longer when the water is colder
Output: soaked barley.
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
Barley koji instead of rice koji, at a high koji ratio and moderate salt: it ripens fast and stays pale, with visible barley grains and a toasty barley aroma.
Barley miso darkens after shipping faster than rice miso, and tyrosine crystals and liquid separation can appear [DOMOTO-1989].
Every number is labelled with how it is known. How this atlas is made
In the late 1980s barley miso was about 9–10 % of Japan's miso (50,000–55,000 t), about 70 % of it made in Kyushu [DOMOTO-1989].
