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Soy and legumes from Japan, Hiroshima
Fuchū miso is the sweet white rice miso of Fuchū in Hiroshima, one of the three representative white sweet misos with Saikyō and Sanuki. Like other white sweet misos it uses a lot of rice koji and little salt and ripens in days to a few weeks, so it stays pale and sweet.
| Soybeans, dehulled | [AICHI-ITC] |
| Rice koji1.5–3.0 times the soybean weight (white sweet class) | Hiroshima white miso uses plenty of rice koji[AICHI-ITC][TSC-2017] |
| Salt5–7% of the miso (white sweet class) | [AICHI-ITC] |
| Starter | rice koji |
Total time across the recorded steps: 5 days – 20 days
What changes: Fuchū makers choose and treat beans, rice and salt carefully because the brewing is short
Japanese Wikipedia, citing Dōmoto 1974, says the white-eyed soybeans came from northern Hiroshima, the rice from the Kamiya and Ashida river basins and the salt from the Fukatsu district, and that the short brewing makes careful selection and treatment of the raw materials important. Output: selected soybeans, rice and salt.
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
Fuchū miso is the sweet white rice miso of Fuchū in Hiroshima, one of the three representative white sweet misos with Saikyō and Sanuki. Like other white sweet misos it uses a lot of rice koji and little salt and ripens in days to a few weeks, so it stays pale and sweet. Made in 4 steps over 5 days – 20 days. The longest step, ripen briefly while the koji sweetens the mash, takes 5–20 days (Itō Masako). Salt is 5–7 % (Itō Masako). Koji mould on rice (rice koji), whose amylase turns starch to sugar does most of the fermenting.
| Main step | 5–20 daysReported[AICHI-ITC] | Ripen briefly while the koji sweetens the mash |
|---|---|---|
| Salt | 5–7 %Reported[AICHI-ITC] | Mix with plenty of rice koji and little salt |
Unlike the salty red rice misos, it uses much more koji and about half the salt (5–7% against 11–13%), and ripens in days, not months.
Salty misos (about 12%) have enough salt to stop unwanted microbes during long ripening; white sweet miso, at 5–7%, relies on its short ripening instead.
Every number is labelled with how it is known. How this atlas is made
Tradition says Ōto Kyūzaburō first made it in the Tenna era (1681–84); it was presented to the Fukuyama lord, who gave it to the shogun [JA-WIKI-府中味噌]. A 2016 Fuchū city newsletter feature calls it a miso with 400 years of history [FUCHU-CITY].
