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Soy and legumes from Japan — Seto Inland Sea coast
Setouchi barley miso is a light-coloured miso of the Seto Inland Sea coast, made with a high proportion of barley koji. It has the smell and sweetness of barley. Studies of Ehime products measured about 9 % salt, and makers reported barley koji at 2 to 10 times the soybeans and a ripening of only a few weeks.
| Soybeans | |
| Barley koji | Used at a high ratio to the soybeans[TSC-2017][ehime2019] |
| Salt | |
| Starter | barley koji |
Total time across the recorded steps: 15 days – 30 days
What changes: Mould spreads over the barley, more thickly the longer the koji is grown
Output: barley koji.
Microbes at work in this step
koji mould grows over the barley; shorter koji times keep the miso paler
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
Setouchi barley miso is a light-coloured miso of the Seto Inland Sea coast, made with a high proportion of barley koji. It has the smell and sweetness of barley. Studies of Ehime products measured about 9 % salt, and makers reported barley koji at 2 to 10 times the soybeans and a ripening of only a few weeks. Made in 3 steps over 15 days – 30 days. The longest step, ripen briefly, takes 14–28 days (Morimoto S 2019). Salt is 9.1–9.3 % (Morimoto S 2015).
| Main step | 14–28 daysReported[ehime2019] | Ripen briefly |
|---|---|---|
| Salt | 9.1–9.3 %Measured[ehime2015][ehime2019] | Mix barley koji, soybeans and salt and pack |
Its barley koji runs well above the 8–25 koji ratio typical of barley miso in general, and Ehime makers ship it after only a few weeks, so it stays pale and sweet. It is unlike the white sweet rice miso of the rest of Kagawa.
Every number is labelled with how it is known. How this atlas is made
