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Soy and legumes from Japan — Niigata
Sado miso is a salty red rice miso from Sado Island, kept apart from the Echigo miso of the Niigata mainland. Rice koji goes in at 60–80 % of the soybeans and the miso has 13–14 % salt. It is aged long. From the Meiji era the island's miso industry grew mainly on shipments to Hokkaido.
A short entry: the sources we found record only what is said here about Sado miso itself. Its own sources do not record how it is made, so the steps and scenes below are those of Echigo miso (uki-kōji miso, "floating-koji miso"), the closest documented soy and legumes ferment, shown as a guide to the method, not as a record of Sado miso.
| Soybeans | [JA-WIKI-佐渡味噌] |
| Rice (made into koji) | 60–80 % of the soybean amount[JA-WIKI-佐渡味噌] |
| Salt | Enough to give 13–14 % salt in the miso[JA-WIKI-佐渡味噌] |
Total time across the steps of Echigo miso (uki-kōji miso, "floating-koji miso"): 32 days – 3 months
What changes: Whole polished rice soaks until water reaches the centre of each grain
Too much changing of the water washes out potassium and phosphorus the koji mould needs. Output: soaked whole rice.
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
Sado miso is a salty red rice miso from Sado Island, kept apart from the Echigo miso of the Niigata mainland. Rice koji goes in at 60–80 % of the soybeans and the miso has 13–14 % salt. It is aged long. From the Meiji era the island's miso industry grew mainly on shipments to Hokkaido. Salt is 13–14 % (Japanese Wikipedia 1987).
| Salt | 13–14 %Reported[JA-WIKI-佐渡味噌] | Mix and pack |
|---|
Sado miso is a long-aged red karakuchi miso made on an island that had its own soybeans, rice, timber for tubs and bamboo for hoops. It is counted apart from Echigo miso of the Niigata mainland, and its industry grew on shipments to Hokkaido.
Every number is labelled with how it is known. How this atlas is made
Legend says miso-making came from Izumo. Commercial making grew with the Sado gold mine (a Miso-ya-machi in Aikawa in the Genroku era). Settlers in Hokkaido ordered Sado miso from the late Edo period; by late Meiji there were over 50 makers and a co-operative was founded in 1909. Output passed 20,000 t in 1971, and in 1987 Sado made about half of Niigata's roughly 35,000 t (Japanese Wikipedia, citing Nakagawa 1987 and a 1973 J. Brew. Soc. Japan article).
