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Soy and legumes from Japan — Shizuoka
Aijiro is the lightly sweet, pale rice miso of Shizuoka, where it is simply called white miso. Mostly dehulled soybeans are boiled pale, packed hot with plenty of white rice koji into large vats, and left about ten days to ripen on their own heat, with no outside warming and no turning.
| Soybeans660 kg | Weight before dehulling; about 80 % of the hulls are removed[INAMORI-1965] |
| Rice (for koji)450 kg | Domestic rice, polished about 10 % (7.5 % in the example)[INAMORI-1965] |
| Salt220 kg | Including the salt in the seed water[INAMORI-1965] |
| Vitamin B2 (riboflavin)28.5 g | 1.5 mg per 100 g of miso, for a bright pale-yellow colour[INAMORI-1965] |
| Starter | white, slow- and low-sporing seed koji (Aspergillus oryzae) chosen for strong amylase |
Total time across the recorded steps: 5.1 days – 20 days
What changes: Lightly polished rice soaks briefly, then steams hard and fast
A short soak and long drain keep even soft rice firm enough for good koji. Output: firm steamed rice.
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
Aijiro is the lightly sweet, pale rice miso of Shizuoka, where it is simply called white miso. Mostly dehulled soybeans are boiled pale, packed hot with plenty of white rice koji into large vats, and left about ten days to ripen on their own heat, with no outside warming and no turning. Made in 6 steps over 5.1 days – 20 days. The longest step, ripen on its own heat, takes 5–20 days (Itō M) and runs at 56 °C (Inamori M. 1965). Salt is 7–12 % (Itō M). Aspergillus oryzae does most of the fermenting.
| Main step | 5–20 daysReported[aichi-itc][INAMORI-1965] | Ripen on its own heat |
|---|---|---|
| Temperature | 56 °CReported[INAMORI-1965] | Ripen on its own heat |
| Salt | 7–12 %Reported[aichi-itc] | Mix and pack hot into large vats |
Aijiro sits between Kyoto white miso and salty pale miso. It has less koji and more salt than Kyoto white miso, but it is packed hot and ripens in about ten days on its own heat, so it stays pale and sweet. Inamori insists the sweetness must come only from the koji, never from added sweeteners.
Aijiro miso gasses and moulds more easily than other misos, so in summer makers use preservatives or heat treatment.
Every number is labelled with how it is known. How this atlas is made
Japanese Wikipedia, drawing on Inamori's 1974 survey of Shizuoka miso, says a Shōsōin document of about 738 records Suruga province producing misho (an early miso) and soybeans, and that the Edo-period Sunkoku zasshi describes a sweet white miso made in Abe district and elsewhere. It adds that tororo-jiru made with aijiro became a specialty of the Mariko post town [JA-WP-AIJIRO].
