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Soy and legumes from Japan — Tokushima
Gozen miso is the rice miso of Tokushima. It uses about 1.4 times as much rice as soybeans, keeps the rice koji whole so it floats, and has about 12 % salt. Factory miso ripens warm for 40–50 days and then rests cool for about 60 days.
| Soybeans1 to | Soaked overnight, steamed (not boiled) and skinned[FUKUNAGA-1974] |
| White-rice koji1 to 3 shō | [FUKUNAGA-1974] |
| Salt3 shō (3 shō 3 gō for miso kept over the new year) | [FUKUNAGA-1974] |
| Glutinous rice1.5 shō | Steamed as okowa and cooled before it goes in[FUKUNAGA-1974] |
| Starter | koji (Aspergillus oryzae) on whole rice, grown as floating koji (uki-kōji) |
Total time across the recorded steps: 3.3 months – 3.6 months
What changes: Koji mould grows deep into whole rice grains that stay intact
The koji is grown dry, with the mould deep in each grain, so the grains stay whole and float in the finished miso. Output: whole-grain 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
Gozen miso is the rice miso of Tokushima. It uses about 1.4 times as much rice as soybeans, keeps the rice koji whole so it floats, and has about 12 % salt. Factory miso ripens warm for 40–50 days and then rests cool for about 60 days. Made in 5 steps over 3.3 months – 3.6 months. The longest step, cool conditioning, takes 2 months (Fukunaga Y. (Tokushima Prefectural Industrial…). Salt is 11–13 % (Fukunaga Y. (Tokushima Prefectural Industrial…). Koji mould on the rice does most of the fermenting.
| Main step | 2 monthsReported[FUKUNAGA-1974] | Cool conditioning |
|---|---|---|
| Salt | 11–13 %Reported[FUKUNAGA-1974][aichi-itc] | Mix and pack |
Gozen miso uses far more koji (14 bu) than salty red miso, so it is sweeter, yet its 12 % salt is close to salty miso. Like Echigo miso it keeps the koji grains whole and floating.
The Aichi sheet says miso at about 12 % salt holds enough salt to stop unwanted microbes, which lets it ripen for a long time; Gozen miso has about 12 % salt. The GI specification says ripening runs faster in hot summer weather, so some makers ship earlier than usual after weighing changes in taste and colour. The sources set no numerical safety limit.
Every number is labelled with how it is known. How this atlas is made
The name is said to come from the miso served at the table (gozen) of the Hachisuka lords of Awa after 1587. The prefectural industrial test station set working standards in 1963–1966, and the makers' cooperative registered "Gozen" as a trademark in 1966 [FUKUNAGA-1974]. The GI specification adds that a new yeast developed in 1968 by the Tokushima Prefectural Industrial Test Station shortened ripening, and Gozen miso was entered in the national register of geographical indications as No. 167 on 18 March 2025 [MAFF-GI-167].
