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Soy and legumes from Japan — Yamanashi
Kōshū miso is Yamanashi's miso made with two koji, rice koji and barley koji, usually in roughly equal parts. Boiled soybeans are kneaded with the salted koji, thrown into a wooden barrel as fist-sized balls to drive out air, and left in a cool storehouse until the next winter.
| Soybeans | Boiled until soft enough to crush between the fingers; the cooking water is kept[MAFF-TF-kosyu_miso] |
| Rice koji and barley koji | Often about half and half, but the share differs by maker and product[MAFF-TF-kosyu_miso] |
| Salt | [MAFF-TF-kosyu_miso] |
| Bean cooking water | Added while kneading to get the right firmness[MAFF-TF-kosyu_miso] |
| Starter | rice koji and barley koji |
Total time across the recorded steps: 12 months
What changes: Soybeans boil until they crush easily between the fingers
Output: boiled soybeans, cooled; cooking water kept.
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
Kōshū miso is Yamanashi's miso made with two koji, rice koji and barley koji, usually in roughly equal parts. Boiled soybeans are kneaded with the salted koji, thrown into a wooden barrel as fist-sized balls to drive out air, and left in a cool storehouse until the next winter. Made in 4 steps over 12 months. The longest step, age in a cool storehouse, takes 12 months (MAFF). Salt is 12 % (Kayama S. (Miyasaka Brewery) 1992). Koji grown on rice and on barley does most of the fermenting.
| Main step | 12 monthsReported[MAFF-TF-kosyu_miso] | Age in a cool storehouse |
|---|---|---|
| Salt | 12 %Reported[KAYAMA-1992] | Mix the rice koji and barley koji with salt, then knead in the beans |
Most misos use one koji. Kōshū miso uses both rice koji and barley koji, so in Japanese labelling terms it is a mixed (chōgō) miso. It joins the clean taste of rice miso to the toasty richness of barley miso. Yamanashi's prefectural certification for "Kōshū blended miso" (甲州調合味噌) asks for prefectural soybeans, a mix of rice koji and barley koji, soybeans to rice and barley at 1 to 1, more barley koji than rice koji, and no preservatives [YAMANASHI-CERT].
A 2024 review of soybean-ferment safety says mould-fermented soy foods such as miso end near pH 5, above the pH 4.5 usually aimed for to hold back pathogens, and that biogenic amines including histamine can form in soybean ferments; in one miso study a Lactobacillus starter cut histamine to 58 % of the control [CHIN-2024].
Every number is labelled with how it is known. How this atlas is made
Yamanashi's high ground is poorly suited to rice, so rice was hard to get, and barley was also eaten as a staple, so little of it went to koji. Making miso with both koji is said to have grown from this [MAFF-TF-kosyu_miso]. In 1991 the Yamanashi miso and soy sauce cooperative chose the rice-and-barley miso as the unified "Kōshū miso" brand, standardised its recipe and set up an inspection system [KAYAMA-1992].
