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Soy and legumes from Japan, Hokkaido
Hokkaido miso covers several rice-koji misos, including a fairly salty rice miso and red miso. A Japanese trade-newspaper feature (2026) quoting the Hokkaido miso and soy sauce cooperative calls it a dry (karakuchi) rice miso with a fairly high koji ratio and restrained salt, while a table of miso classes from Aichi's technology centre lists Hokkaido with the salty red rice misos (koji ratio 5–10, salt 11–13%). Neither source gives Hokkaido's own figures.
| Soybeans | [AICHI-ITC] |
| Rice koji0.5–1.0 times the soybean weight (salty red class) | [AICHI-ITC] |
| Salt11–13% of the miso (salty red class) | [AICHI-ITC] |
| Starter | rice koji (koji mould; the sources do not name the species) |
Total time across the recorded steps: 12 months – 2 years
What changes: Soaked soybeans cook until soft
No Hokkaido-specific method was found; this is the general rice-miso step. Output: cooked soybeans.
Microbes at work in this step
killed
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
Hokkaido miso covers several rice-koji misos, including a fairly salty rice miso and red miso. A Japanese trade-newspaper feature (2026) quoting the Hokkaido miso and soy sauce cooperative calls it a dry (karakuchi) rice miso with a fairly high koji ratio and restrained salt, while a table of miso classes from Aichi's technology centre lists Hokkaido with the salty red rice misos (koji ratio 5–10, salt 11–13%). Neither source gives Hokkaido's own figures. Made in 4 steps over 12 months – 2 years. The longest step, age long and slowly in the cool climate, takes 12 months – 2 years (Better Home Association 2022). Salt is 12 % (Hokkaido Research Organization (道総研) 2015). Koji mould on rice does most of the fermenting.
| Main step | 12 months – 2 yearsReported[BETTERHOME-2022] | Age long and slowly in the cool climate |
|---|---|---|
| Salt | 12 %Reported[HRO-2015][AICHI-ITC] | Mix with rice koji and plenty of salt |
It is a dry rice miso that the Hokkaido cooperative describes as fairly high in koji and restrained in salt, with a clean, crisp taste [NISSYOKU-2026]. Unlike Sendai miso, the type example of the salty red class, it is a newer regional miso. Ezo could not make miso in the Edo period because of technique and climate, so it was shipped in, and the Meiji government's Kaitakushi set up a miso and soy sauce brewing factory group in Sapporo from 1872 [JA-WIKI-津軽味噌, SAPPORO-KAITAKUSHI].
Salt is the safeguard in a long-ripened miso. The trial batches made at three Hokkaido makers used 12% salt [HRO-2015], and the salty red class table lists 11–13% [AICHI-ITC]. No source read gives a pH for Hokkaido miso.
Every number is labelled with how it is known. How this atlas is made
A Sapporo cooking-school teacher says settlers from many regions brought their own miso to Hokkaido in the Meiji era, and that the climate differs from Honshu, so the same method did not make good miso; by trial and error they used more koji, longer ageing and tenchi-gaeshi [BETTERHOME-2022]. In 1703 miso was being shipped in quantity to Ezo (Hokkaido) from Tsugaru, because Ezo could not make miso for reasons of technique and climate [JA-WIKI-津軽味噌]. From the late Edo to the early Meiji period tens of thousands of Sado people moved to Hokkaido and ordered Sado miso, which came cheaply on ships returning from hauling coal and timber; Sado miso later lost ground in Hokkaido to Tsugaru miso and others, and a Sado miso cooperative was set up in 1909 [JA-WIKI-佐渡味噌]. Echigo miso went to Hokkaido, the Kurils and Kamchatka for settlers and northern fisheries until about 1944 [JA-WIKI-越後味噌]. From 1872 the Kaitakushi (the Meiji colonisation office) built a factory group in Sapporo that included miso and soy sauce brewing [SAPPORO-KAITAKUSHI].
