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Soy and legumes from Nagoya and the Tōkai region
Akadashi miso is a blended miso built on Tōkai mame miso. A long-aged soybean-koji miso is mixed with rice miso, sugars and glutamate and nucleotide seasonings, then ground and strained smooth. It is not a separate fermentation; the blending softens the strong mame miso for quick red miso soup.
| Mame miso | The base, a strong, long-aged soybean-koji miso[Takeuchi1988][Ishida1969][JA-WIKI-赤だし] |
| Rice miso | Blended in by some makers[Takeuchi1988][Ishida1969][JA-WIKI-赤だし] |
| Sugars | The 1957 trial blend named by Japanese Wikipedia used starch syrup and caramel[Takeuchi1988][Ishida1969][JA-WIKI-赤だし] |
| Glutamate and nucleotide seasonings | [Takeuchi1988] |
| Starter | koji grown on soybean balls for the mame miso base |
Total time across the recorded steps: 6.1 months – 12 months
What changes: Koji mould grows over balls of steamed soybean for about two days
The steamed beans are shaped into balls at about 55 °C, and seed koji is spread with roasted flour at 2–3 % of the bean weight. Output: soybean koji balls (mame koji).
Microbes at work in this step
koji mould grows on the surface of steamed-soybean balls while lactic bacteria grow inside and Bacillus is held back
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
Akadashi miso is a blended miso built on Tōkai mame miso. A long-aged soybean-koji miso is mixed with rice miso, sugars and glutamate and nucleotide seasonings, then ground and strained smooth. It is not a separate fermentation; the blending softens the strong mame miso for quick red miso soup. Made in 5 steps over 6.1 months – 12 months. The longest step, age the mame miso base, takes 6–12 months (Takeuchi T. 1988). Salt is 10.5–11 % (Takeuchi T. 1988). Aspergillus oryzae and Lactic acid bacteria inside the miso-dama koji balls of the base do most of the fermenting.
| Main step | 6–12 monthsReported[Takeuchi1988] | Age the mame miso base |
|---|---|---|
| Temperature | 27–30 °CReported[Takeuchi1988] | Grow soybean koji balls for the mame miso base |
| Salt | 10.5–11 %Reported[Takeuchi1988] | Age the mame miso base |
Akadashi is not a separate fermentation. It is mame miso softened with rice miso, sugars and umami seasonings and strained smooth. The 1973 miso labelling proposal grouped akadashi with other blends as chōgō (blended) miso [Miyaji1973].
The base mame miso has 10–12 % salt in the Aichi type table [AICHI-ITC].
Every number is labelled with how it is known. How this atlas is made
Akadashi was first a cooking word for a soup made with mame miso [Ishida1969, JA-WIKI-赤だし]. By the late 1960s Tōkai makers sold akadashi and mixed misos as secondary products of mame miso, and by 1988 blended misos were being developed mainly in the Tōkai region [Ishida1969, Takeuchi1988]. Cooks at restaurants used to grind and blend mame miso and rice miso themselves; Morita of Nagoya first sold the blend as "akadashi miso" in 1954, and Ōta Shōten of Okazaki began selling Hatchō miso blended with rice-koji miso in 1956. In 1957 a trial blend for the Kansai market mixed 70 % rice miso from Toyama with 30 % Hatchō miso from Kakukyū, plus caramel, starch syrup and a chemical seasoning [JA-WIKI-赤だし].
