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Soy and legumes from Japan — Fukui
Hamana miso is a chunky winter relish from Fukui. Bean koji, made from steamed soybeans and roasted cracked wheat or barley, is mixed with sweet rice-koji amazake, soy sauce and desalted salted eggplant with shiso seed and ginger, then stirred daily for about 20 days. Commercial makers ferment the bean koji in brine into a moromi first.
| Rice koji and bean koji1 shō | Listed together in the recipe; the bean koji is steamed soybeans with roasted cracked wheat or naked barley, grown with koji mould[MAFF-KR-hamana][FUKUI-STD] |
| Hot water4 gō | [MAFF-KR-hamana] |
| Soy sauce5 gō | [MAFF-KR-hamana] |
| Salted eggplant1 kg | Cut bite-size and soaked until only a little salt is left[MAFF-KR-hamana] |
| Salted shiso seeds1 cup | Washed[MAFF-KR-hamana] |
| Ginger, minced2 tbsp | [MAFF-KR-hamana] |
| White sesame, toasted3 tbsp | [MAFF-KR-hamana] |
| ChilliA little | [MAFF-KR-hamana] |
| Starter | koji mould (bean koji and rice koji) |
Total time across the recorded steps: 20 days
What changes: Rice koji in hot water turns sweet as its enzymes break the starch into sugar
Output: amazake.
Microbes at work in this step
koji amylase turns the rice starch into sugar
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
Hamana miso is a chunky winter relish from Fukui. Bean koji, made from steamed soybeans and roasted cracked wheat or barley, is mixed with sweet rice-koji amazake, soy sauce and desalted salted eggplant with shiso seed and ginger, then stirred daily for about 20 days. Commercial makers ferment the bean koji in brine into a moromi first. Made in 6 steps over 20 days. The longest step, combine, weight lightly and stir daily, takes 20 days (MAFF). Koji mould (こうじ菌) grown on the soybeans and wheat or barley; the standard does not name the species does most of the fermenting.
| Main step | 20 daysReported[MAFF-KR-hamana] | Combine, weight lightly and stir daily |
|---|---|---|
| Temperature | 70 °CReported[MAFF-KR-hamana] | Make sweet amazake from rice koji |
Hamana miso is not a ripened miso paste but a relish. It is built on bean koji made with roasted wheat or barley, sweetened with rice-koji amazake and mixed with salted eggplant, so it is closer to kinzanji miso than to soup miso.
The prefectural standard requires sealed packs and gives storage at 15 °C or below in its label example. The home method simmers the amazake to stop it souring.
Every number is labelled with how it is known. How this atlas is made
Tokugawa Ieyasu is said to have liked Hamamatsu's hama-nattō, and his second son Yūki Hideyasu brought Hamamatsu food culture to Echizen after Sekigahara. There it became a winter food suited to Fukui, once served at New Year greeting rounds [MAFF-KR-hamana, MAFF-TF-hamana]. Ōno city's recipe page says Ieyasu devised hama-nattō as a wartime food and that Hideyasu spread it through Echizen [ONO-CITY]. The origin of the name is disputed; the hama-nattō story is the leading one [MAFF-TF-hamana].
