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Soy and legumes from Japan — Nagano
Shōyu no mi is a chunky relish of koji-fermented soybeans ripened in soy sauce, eaten on rice like a soy sauce you can eat. In Nagano, steamed soybeans are grown into bean koji, mixed with rice koji and steeped in warm soy sauce and water for a month or more. In Yamanashi, a dried form is made from leftover soy-sauce beans and barley koji.
| Soybeans (for the bean koji)18 L | [maff-nagano] |
| Koji spores (tane-kōji)As needed | [maff-nagano] |
| Wheat flour1 cup | Dry-roasted and mixed with the koji spores[maff-nagano] |
| Bean koji2 L | [maff-nagano] |
| Rice koji2 L | [maff-nagano] |
| Soy sauce2 cups | [maff-nagano] |
| Water3 cups | [maff-nagano] |
| Starter | koji spores (tane-kōji) on the beans, plus rice koji |
Total time across the recorded steps: 35 days – 36 days
What changes: Washed soybeans soak a full day and night
Output: soaked beans.
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
Shōyu no mi is a chunky relish of koji-fermented soybeans ripened in soy sauce, eaten on rice like a soy sauce you can eat. In Nagano, steamed soybeans are grown into bean koji, mixed with rice koji and steeped in warm soy sauce and water for a month or more. In Yamanashi, a dried form is made from leftover soy-sauce beans and barley koji. Made in 5 steps over 35 days – 36 days. The longest step, steep the koji in warm soy sauce and stir, takes at least 30 days (MAFF) and runs at 60 °C (MAFF). Koji mould, Aspergillus oryzae or A. sojae does most of the fermenting.
| Main step | at least 30 daysReported[maff-nagano] | Steep the koji in warm soy sauce and stir |
|---|---|---|
| Temperature | 60 °CReported[maff-nagano] | Steep the koji in warm soy sauce and stir |
Shōyu no mi is eaten as the solid mash, not pressed into a sauce. Kagawa's shōyu mame, made from broad beans, is a different food.
It is an active ferment; above room temperature it keeps fermenting and sealed bags can swell or burst, so keep it cool.
Every number is labelled with how it is known. How this atlas is made
Once made in every household, it is now mostly bought from koji shops, miso and soy-sauce makers, roadside stations and supermarkets.
