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Soy and legumes from Tokyo
Edo ama-miso is Tokyo's sweet red miso. Soybeans are steamed under pressure and then held hot in the closed steamer for about 40 hours until they turn red-brown. They are packed warm with a large share of rice koji and little salt, and matured in a hot room for one to two weeks.
| Rice (for koji)900 kg | [KAWANO-1999] |
| Soybeans600 kg | Yellowish-white, glossy, medium-sized beans of one variety[KAWANO-1999] |
| Salt130 kg | [KAWANO-1999] |
| Seed water130 kg | Added hot[KAWANO-1999] |
| Starch syrup | Added by some makers for sweetness and gloss[KAWANO-1999] |
| Starter | koji (Aspergillus oryzae) on polished rice |
Total time across the recorded steps: 8.8 days – 16 days
What changes: Koji mould grows over the steamed rice
Rice that is too sticky clumps, and the clumps give a gritty, less sweet miso. Output: rice koji.
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
Edo ama-miso is Tokyo's sweet red miso. Soybeans are steamed under pressure and then held hot in the closed steamer for about 40 hours until they turn red-brown. They are packed warm with a large share of rice koji and little salt, and matured in a hot room for one to two weeks. Made in 5 steps over 8.8 days – 16 days. The longest step, mature in a hot room, takes 7–14 days (Kawano K 1999) and runs at 50 °C (Kawano K 1999). Salt is 5–6 % (Kawano K 1999). Aspergillus oryzae does most of the fermenting.
| Main step | 7–14 daysReported[KAWANO-1999] | Mature in a hot room |
|---|---|---|
| Temperature | 50 °CReported[KAWANO-1999] | Mature in a hot room |
| Salt | 5–6 %Reported[KAWANO-1999] | Mix with koji, salt and hot water; pack warm |
Red like Sendai miso but sweet. The colour comes from holding the steamed beans hot for about 40 hours, and the sweetness from a high koji ratio (12–15), only 5–6 % salt and a hot, short maturing. The Aichi type table puts red sweet miso at koji 12–20, 5–7 % salt and 5–20 days [aichi-itc]. Kyoto white miso is made the same digestive way but keeps the beans pale.
With only 5–6 % salt it relies on the hot maturing and on being cooled and kept cool after maturing.
Every number is labelled with how it is known. How this atlas is made
A 2016 handout from Tokyo Seiei University says that after Tokugawa Ieyasu entered Edo in 1590 and began building the town, misos such as Sendai, Tsugaru and white miso arrived from other regions, and that Edo ama-miso arose by improvement among them and won favour with the people of Edo [tsc-edo]. Edo ama-miso was in wide demand for a long time. Making it stopped around the Second World War because of raw-material shortages, and after it restarted demand fell sharply; one maker's output in 1999 was still under 1 % of its peak [KAWANO-1999].
