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Soy and legumes from Japan — Nara

Endō miso (pea miso, Nara)えんどう味噌

Endō miso is a miso made from field peas instead of soybeans, kept up by some farm households in the Katsuragi area of Nara. Soaked peas are boiled and mashed, mixed with koji and salt, packed away from air in a cool, dark place, and ready after about half a year. It is sweeter than soybean miso.

A short entry: the sources we found record only what is said here about Endō miso itself.

Short entrySoy and legumes6 months

Recipe

No fixed amounts recordedFarm practice with no published amounts.
PeasSoaked in water, boiled and mashed[MAFF-TF-endoumiso]
Koji[MAFF-TF-endoumiso]
Salt[MAFF-TF-endoumiso]
Starterkoji

Total time across the recorded steps: 6 months

Start
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What changes: Soaked peas are boiled and mashed

Step 1 of 3
Soak, boil and mash the peas
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented

Output: pea mash.

Flavour
Not documented
Texture
mashed
Colour
Not documented

Microbes at work in this step

Not documented for this step.

Method

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

At a glance

Endō miso is a miso made from field peas instead of soybeans, kept up by some farm households in the Katsuragi area of Nara. Soaked peas are boiled and mashed, mixed with koji and salt, packed away from air in a cool, dark place, and ready after about half a year. It is sweeter than soybean miso. Made in 3 steps over 6 months. The longest step, pack away from air and ripen in a cool, dark place, takes 6 months (MAFF).

Key numbers
Main step6 monthsReported[MAFF-TF-endoumiso]Pack away from air and ripen in a cool, dark place

What makes this one different

Endō miso is made from peas, not soybeans, which MAFF calls rare in Japan, and it tastes sweeter than soybean miso.

Related ferments

History and sources

Every number is labelled with how it is known. How this atlas is made

Said to have been made since the Edo period. Nara is said to be where hishio, the ancestor of miso, arrived from China. Because batches start from autumn on, MAFF says it lasted as a food that helps support farm household income. Roadside stations and farm shops in Nara hold events where people try part of the process (MAFF).

  1. [MAFF-TF-endoumiso] MAFF, にっぽん伝統食図鑑 (Japan's traditional foods), えんどう味噌 (Nara)gov