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Soy and legumes from Japan
Hishio is the old Japanese family of salted, fermented pastes taken from Chinese jiang. Its grain-and-soy branch, koku-bishio, made from soybeans, grain and salt, is an ancestor of miso and shoyu. A Nara revival made since 2010 ferments koji of soybeans, barley and sorghum in brine.
A short entry: the sources we found record only what is said here about Hishio / moromi itself. Its own sources do not record how it is made, so the steps and scenes below are those of Shōyu no mi (soy-sauce 'fruit' — koji moromi relish), the closest documented soy and legumes ferment, shown as a guide to the method, not as a record of Hishio / moromi.
| Soybeans | [SIC-miso2] |
| Grain (rice, wheat or barley) | [SIC-miso2] |
| Salt | [SIC-miso2] |
| Sake or sake lees | Often added in the Nara-period koku-bishio[SIC-miso2] |
Total time across the steps of Shōyu no mi (soy-sauce 'fruit' — koji moromi relish): 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
Hishio is the old Japanese family of salted, fermented pastes taken from Chinese jiang. Its grain-and-soy branch, koku-bishio, made from soybeans, grain and salt, is an ancestor of miso and shoyu. A Nara revival made since 2010 ferments koji of soybeans, barley and sorghum in brine.
Koku-bishio (soy and grain hishio) is the ancestor of miso and shoyu; it is distinct from shishi-bishio (fish, shellfish and game) and kusa-bishio (vegetables and fruit). The Taihō code (701) set up an official bureau, the Hishio Tsukasa, for hishio and miso.
Every number is labelled with how it is known. How this atlas is made
The first written records of hishio date from the Nara period, in the Man'yōshū and the Shōsōin documents of 730–748, which mention a soybean hishio. The Engishiki of about 927 lists at least ten kinds of miso and hishio and records hishio paid to officials as part of their wages.
