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Soy and legumes
A list entry for special misos that are named in sources but not yet described as their own entries. They differ mainly in the grain used for the koji or in what is added. No process numbers were found for any of them.
A short entry: the sources we found record only what is said here about Specialty miso types named in sources itself. Its own sources do not record how it is made, so the steps and scenes below are those of Sotetsu miso / nari miso (cycad-seed miso), the closest documented soy and legumes ferment, shown as a guide to the method, not as a record of Specialty miso types named in sources.
Total time across the steps of Sotetsu miso / nari miso (cycad-seed miso): 41 days – 2.1 months
What changes: Cycad seeds are split and the starchy kernels taken out
Seeds are best gathered in November. Output: cycad kernels.
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
A list entry for special misos that are named in sources but not yet described as their own entries. They differ mainly in the grain used for the koji or in what is added. No process numbers were found for any of them.
Named special misos: genmai (brown rice), moromi (unblended koji), nanban (chilli), taima (hemp seed), sobamugi (buckwheat), hadakamugi (naked barley) and gokoku (five-grain). Cycad miso now has its own entry.
Every number is labelled with how it is known. How this atlas is made
