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Soy and legumes from Japan — Aomori
Tsugaru miso is the red, medium-salty rice miso of Aomori. It is made from soybeans, rice koji and about 13 % salt, and it ages in the cold north for a long time, about three years in the "three-year miso" form. The 1648 domain rule fixed the mix for the domain's purveyors.
A short entry: the sources we found record only what is said here about Tsugaru miso itself.
| soybeans | |
| rice (koji) | |
| salt | |
| water |
Total time across the recorded steps: 3 years
What changes: Koji mould grows over steamed rice
Output: rice koji.
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
Tsugaru miso is the red, medium-salty rice miso of Aomori. It is made from soybeans, rice koji and about 13 % salt, and it ages in the cold north for a long time, about three years in the "three-year miso" form. The 1648 domain rule fixed the mix for the domain's purveyors. Made in 3 steps over 3 years. The longest step, long cold ageing, takes up to 3 years (Japanese Wikipedia). Salt is 13 % (Japanese Wikipedia).
| Main step | up to 3 yearsReported[JA-WIKI-津軽味噌] | Long cold ageing |
|---|---|---|
| Salt | 13 %Reported[JA-WIKI-津軽味噌][TSC-2017][ACJC-2022] | Cook soybeans, mix and pack |
A rice miso with a low koji ratio (about 0.6 by volume in the 1648 rule) and 13 % salt, aged in the cold for about three years, where Satsuma barley miso ripens in one to three months.
high salt chosen to prevent spoilage over multi-year ageing
Every number is labelled with how it is known. How this atlas is made
Commercial miso likely began after Aomori port opened (1624) with Ōmi immigrants' sake brewing; 1648 domain law fixed the purveyors' mix; miso stocks went with troops in 1669 (Shakushain war); shipped to Ezo (Hokkaido) by 1703, where the name 'Tsugaru miso' may have arisen; export bans in 1833 and 1835 (Tenpō famine); Aomori made ~25,000 t in 1972 (6th nationally) and 5,851 t in 2009 [JA-WIKI-津軽味噌, KUSHIBIKI-1973].
