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Soy and legumes from Japan — Toyama
Etchū miso is the rice-koji miso of Toyama. Boiled, mashed soybeans are mixed with plenty of rice koji and salt, packed into wooden tubs that are only lidded, not weighted, and aged six months to a year. The result is moist, rather salty and high in koji, and it dissolves quickly in soup.
| Soybeans10 parts | Boiled and mashed[Kubota1958] |
| Rice koji10 parts | [Kubota1958] |
| Salt10 parts | [Kubota1958] |
| Seed water5 parts | [Kubota1958] |
| Starter | rice koji, made by sprinkling koji mould on steamed rice in a koji room |
Total time across the recorded steps: 6.1 months – 12 months
What changes: Soybeans boil, cool a little and are mashed
The 1950s farm survey found many households boiled the beans too briefly, which slowed ripening. Output: mashed soybeans, cooled.
Microbes at work in this step
boiling kills most microbes
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
Etchū miso is the rice-koji miso of Toyama. Boiled, mashed soybeans are mixed with plenty of rice koji and salt, packed into wooden tubs that are only lidded, not weighted, and aged six months to a year. The result is moist, rather salty and high in koji, and it dissolves quickly in soup. Made in 5 steps over 6.1 months – 12 months. The longest step, age, takes 6–12 months (MAFF). Koji mould, sprinkled on cooled steamed rice to make rice koji does most of the fermenting.
| Main step | 6–12 monthsReported[MAFF-TF-kome_kozi_miso] | Age |
|---|---|---|
| Temperature | 30 °CReported[MAFF-TF-kome_kozi_miso] | Grow rice koji in a koji room |
Etchū miso is lidded but not weighted, so it stays moist, and it uses more koji than most salty rice misos. The Aichi type table gives salty light-coloured rice miso, the class that includes Hokuriku miso, a koji ratio of 5–10 and 11–13 % salt [aichi-itc].
High salt keeps the miso stable through months of ageing. Too little salt let a trial batch turn sour soon after packing [Kubota1958].
Every number is labelled with how it is known. How this atlas is made
Toyama once had many koji shops where households had their miso made. As home miso making declined, the koji shops became miso makers. The prefectural soy sauce and miso co-operative was founded in 1947, and a koji-shop group won a MAFF food-culture award in 2013 [MAFF-TF-kome_kozi_miso]. A 1958 study of Toyama farm miso found it low in protein, high in salt and water, and slow to ripen [Kubota1958].
