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Miso (bean paste)

  • Type
  • There are three categories in the type of koji (malt), which is a ingredient.
    Komemiso   Komemiso rice miso
    Made by adding salt and malted rice to soybeans.
    It account for 80% of the domestic production.
    Ratio of rice koji is high Amamiso, the ratio is low Karamiso.
    Mugimiso   Mugimiso barley miso
    Made ​​by soybeans and Mugikoji and salt.
    It is also called "the countryside miso" from the fact that farmers had to private. Deep flavor that is balanced.
    Mamemiso   Mamemiso beans miso
    Aged miso made by adding salt to koji which is made directly by steamed soybeans. It has rich flavor and faint astringency.
  • Manufacturing process
  • Miso is completed by the addition of salt and koji to those mashed with steamed or boiled soy, and ripen. Period to lay it depends on the type of miso, in general, Amamiso short, Karamiso will lay long. Way of working of microorganisms in this process becomes decisive for the taste, it will be affected by microorganism with each storehouse and climate. To stop the fermentation before shipping, many products are added alcohol or heat-treated. What this process is not performed is called a raw miso.
  • Producing area
  • Top of the production of miso, Nagano Prefecture, 45% national market share. Then it continues Aichi, Gunma, Hokkaido, Oita, Hiroshima. Most of miso made ​​in Nagano Prefecture is rice miso, rice miso has been made ​​many Kanto region, even in the Tohoku region. Major producer of barley miso are Chugoku, Shikoku, Kyushu region. Most of beans miso has been made in Aichi Prefecture and Mie Prefecture.