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Soy and legumes from Kinki, Chūgoku, Setouchi
Kansai white miso uses about twice as much rice koji as soybeans and only 5–7 % salt. Dehulled, boiled beans are packed hot with the koji, held warm for 8–10 hours while the koji turns starch into sugar, then rested one to two weeks. It is sweet, cream-coloured and short-lived. Made in 6 steps over 7.4 days – 15 days. The longest step, rest at room temperature, takes 7–14 days (Kawano K 1999). Salt is 5–7 % (Kawano K 1999). Aspergillus oryzae does most of the fermenting.
| Main step | 7–14 daysReported[KAWANO-1999][MAFF-TF-siromiso] | Rest at room temperature |
|---|---|---|
| Temperature | 50–60 °CReported[KAWANO-1999] | Mix with koji and salt; pack hot |
| Salt | 5–7 %Reported[KAWANO-1999][DOMOTO-1989] | Mix with koji and salt; pack hot |
| About 2 parts (1.5–3 parts) | Rice koji, by raw rice weight · Standard 20 bu, range 15–30 bu[KAWANO-1999][DOMOTO-1989] |
| 1 part | Dehulled soybeans[KAWANO-1999] |
| 5–7 % of the miso (usually 6–7 %) | Salt[KAWANO-1999][DOMOTO-1989] |
| Starter | koji (Aspergillus oryzae) on polished rice |
Total time across the recorded steps: 7.4 days – 15 days
What changes: Koji mould grows over the steamed rice
Output: rice koji.
Microbes at work in this step
Aspergillus oryzae makes amylases and proteases
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
Far more koji and far less salt than salty rice miso, and no long ripening: hours of warm enzyme digestion and a rest of days give a sweet, pale miso instead of a salty, aged one.
White miso spoils in quality fast when warm. In one study, commercial white miso at 30 °C lost value in about 10 days and was soft and sticky by 45 days, while at 10 °C it was unchanged after 180 days. Keep it cold.
Every number is labelled with how it is known. How this atlas is made
Sweet white miso probably developed among Kyoto craftsmen in the 14th–15th centuries [SIC-miso2].
