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Soy and legumes from Japan — Kagawa
low-salt, high-sugar sweet cream-coloured white miso; used in an-mochi zōni, fish misozuke, teppai, oden karashi-miso [GI-124]. Made in 4 steps over 7.3 days. The longest step, short ripening, takes up to 7 days (MAFF Geographical Indication register No. 124…). Salt is up to 6 % (MAFF Geographical Indication register No. 124…). Aspergillus oryzae does most of the fermenting.
| Main step | up to 7 daysSet[GI-124] | Short ripening |
|---|---|---|
| Salt | up to 6 %Set[GI-124][JA-WIKI-讃岐味噌] | Hot packing ('netsu-jikomi') |
| rice (koji) at 2× soybean weight |
| dehulled soybeans |
| salt |
| Starter: koji/qu/mold-starter |
Total time across the recorded steps: 7.3 days
What changes: Dehulled soybeans soak and boil in changes of water to stay white
Output: white boiled soybeans.
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
low salt; keep cool
Every number is labelled with how it is known. How this atlas is made
Legend ties white miso to 11th–12th c. Kyoto court links (Emperor Sutoku's exile 1156, or temple estates 1053–58); commercialisation from Taishō; prefectural co-op 1950 unified the brand 'Sanuki shiro miso'; top grade at the 1st national miso show (1958); GI registered 2023-01-31 (No. 124); 4 makers today [GI-124, JA-WIKI-讃岐味噌]. Kagawa made 6,300 t in 1971 and 926 t in 2009 [JA-WIKI-讃岐味噌].
