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Soy and legumes from Japan — Kyushu, Chūgoku and Shikoku
Satsuma miso is the sweet barley miso of southern Kyushu. Barley is steamed and grown into koji, mixed with cooked soybeans at a high koji ratio and moderate salt, and ripened for one to three months. Barley miso ripens, colours and sours faster than rice miso.
| Barley (for koji)15–25 bu | The barley weighs 1.5–2.5 times the soybeans[aichi-itc] |
| Soybeans | Steamed or boiled, as the JAS definition of barley miso says[JA-miso] |
| Salt9–11 % of the miso | [aichi-itc] |
| Starter | koji mould (species not named in the sources) grown on steamed barley |
Total time across the recorded steps: 30 days – 3 months
What changes: Barley soaks up water and drains
Output: soaked barley.
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
Satsuma miso is the sweet barley miso of southern Kyushu. Barley is steamed and grown into koji, mixed with cooked soybeans at a high koji ratio and moderate salt, and ripened for one to three months. Barley miso ripens, colours and sours faster than rice miso. Made in 5 steps over 30 days – 3 months. The longest step, ripen, takes 30 days – 3 months (Itō M). Salt is 9–11 % (Itō M). Koji mould on barley does most of the fermenting.
| Main step | 30 days – 3 monthsReported[aichi-itc] | Ripen |
|---|---|---|
| Salt | 9–11 %Reported[aichi-itc] | Mix the salted koji with the cooked soybeans |
Barley koji instead of rice koji, at a high koji ratio and only 9–11 % salt, so it ripens in one to three months. Salty barley miso, such as Nagasaki miso, uses 8–15 koji and 11–13 % salt and ripens for 3–12 months.
The Aichi sheet says salty miso, at about 12 % salt, holds enough salt to stop unwanted microbes, which is why it can ripen for a long time. Satsuma miso has less salt, 9–11 %, and is ripened for a short time instead [aichi-itc].
Every number is labelled with how it is known. How this atlas is made
In the late 1980s barley miso was about 9–10 % of Japan's miso, 50,000–55,000 t a year, and about 70 % of it was made in Kyushu [DOMOTO-1989].
