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Soy and legumes from Japan — Akita
Akita miso is a red-brown, salty rice miso from a rice-rich prefecture where almost every farm once made its own. Soybeans are steamed for many hours, cooled, pounded and packed with rice koji and salt, mostly in spring, then left in tubs for a year or more. Farm households surveyed in 1965–66 ate miso about two and a half years old on average.
| Soybeans1 to (about 18 L) | [JA-WIKI-秋田味噌] |
| Rice koji1 to (about 18 L) | [JA-WIKI-秋田味噌] |
| Salt5 shō (about 9 L) | Premium miso uses more koji and as little as 3 shō (5.4 L) of salt[JA-WIKI-秋田味噌] |
| Seed water (tanemizu) | Only for steamed beans, 10–15 %; using the bean cooking liquid is discouraged[akita1966] |
| Starter | rice koji |
Total time across the recorded steps: 12 months
What changes: Soybeans steam on the hearth for many hours until they turn brown
Output: brown steamed soybeans.
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
Akita miso is a red-brown, salty rice miso from a rice-rich prefecture where almost every farm once made its own. Soybeans are steamed for many hours, cooled, pounded and packed with rice koji and salt, mostly in spring, then left in tubs for a year or more. Farm households surveyed in 1965–66 ate miso about two and a half years old on average. Made in 4 steps over 12 months. The longest step, age a year or more, takes at least 12 months (Japanese Wikipedia).
| Main step | at least 12 monthsReported[JA-WIKI-秋田味噌] | Age a year or more |
|---|---|---|
| Temperature | up to 50 °CReported[akita1966] | Cool fast and pound |
Akita miso was long a farm miso aged for years, with recipes that varied widely from district to district. Today it is described as a high-koji, sweetish miso, but there is no numerical definition; the prefecture's food research centre is studying aroma targets to define it.
The 1965–66 survey says salt can safely be cut only where the tub and storage place are clean, so that no unwanted microbes grow, and it names half the soybean amount as the salt limit to work towards. It advises cooling the beans fast to below 50 °C, warns that unclean tubs may form tyramine, and says bean cooking liquid used as seed water invites bacteria and abnormal fermentation.
Every number is labelled with how it is known. How this atlas is made
About 1668 the Kubota domain used about 28,000 koku of rice for miso and koji against an assessed yield of 320,000 koku. In 1910 the firm Kodama Gōmei first used the name "Akita miso". Many homes made miso and tamari until about 1940 (Japanese Wikipedia).
