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Soy and legumes from Japan — Aichi
Mame miso is made from soybeans and salt only. Steamed soybeans are shaped into balls and grown with koji mould, then crushed and packed with salt and water into tall vats under stacked stones. Hatchō miso must age at least a year, and the old Okazaki makers age theirs two years or more.
| Soybeans | All of the soybeans become koji; no rice or barley[GI-49] |
| Salt | [GI-49] |
| Water | [GI-49] |
| Seed koji mixed with kōsen (roasted barley flour) | The flour spreads the spores, soaks up condensation, keeps the balls from sticking and feeds the mould[KOIDE-2019] |
| Starter | koji grown on the soybean balls (miso-dama) |
Total time across the recorded steps: 10 months
What changes: Soaked soybeans are steamed soft and dark
The steaming is deep, so the beans are already dark before they become koji. Output: steamed soybeans.
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
Mame miso is made from soybeans and salt only. Steamed soybeans are shaped into balls and grown with koji mould, then crushed and packed with salt and water into tall vats under stacked stones. Hatchō miso must age at least a year, and the old Okazaki makers age theirs two years or more. Made in 5 steps over 10 months. The longest step, age, takes at least 10 months (MAFF Geographical Indication register No. 49…). Salt is 10–13.6 % (Itō M). Koji mould grown on the soybean balls (the sources do not name the species); its enzymes do most of the work does most of the fermenting.
| Main step | at least 10 monthsSet[GI-49][KOIDE-2019] | Age |
|---|---|---|
| Temperature | 60 °CReported[KOIDE-2019] | Shape miso-dama balls |
| Salt | 10–13.6 %Reported[AICHI-ITC][KOIDE-2019] | Crush the balls and pack with salt and water under stones |
| Acidity | pH 4.5–5.1Set[GI-49] | Age |
No rice or barley: the soybeans carry the koji mould themselves, shaped into balls. With little starch or sugar there is little yeast or lactic fermentation, so mame miso relies on koji enzymes, ages a year or more under heavy stones and ends very dark (Y 3 % or less) and rich in free glutamate.
The GI ties the ball method to safe koji making in a hot, humid climate. It says the low moisture, the air pressed out under the stones and an even spread of salt leave little room for contaminating microbes to grow [GI-49].
Every number is labelled with how it is known. How this atlas is made
The ball-koji method took hold around the Tenpō to Kaei eras (1830–1844 in the GI). Hatchō miso shipments were 728.7 t in 2012, 613.9 t in 2013 and 646.3 t in 2014 [GI-49]. The GI says Hatchō miso was prized in Edo, which received it by ship, and that production stopped only from 1940 to 1950 because of the war [GI-49].
