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Soy and legumes from Japan — Okinawa
A Shuri brewery in Okinawa makes its miso from whole soybeans, house-made koji and Okinawan salt (shimamāsu). One Shuri brewery explains that Okinawa's heat lets it start batches in any season, not only in winter, and that the short ferment leaves a natural sweetness. No source read gives its koji ratio, salt or ripening time.
A short entry: the sources we found record only what is said here about Okinawan shima miso itself. Its own sources do not record how it is made, so the steps and scenes below are those of Sweet barley miso (Satsuma miso), the closest documented soy and legumes ferment, shown as a guide to the method, not as a record of Okinawan shima miso.
| whole soybeans | |
| rice koji (house-made) | |
| Okinawan salt (shimamāsu) | |
| Starter | koji on rice, made at the brewery |
Total time across the steps of Sweet barley miso (Satsuma miso): 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
A Shuri brewery in Okinawa makes its miso from whole soybeans, house-made koji and Okinawan salt (shimamāsu). One Shuri brewery explains that Okinawa's heat lets it start batches in any season, not only in winter, and that the short ferment leaves a natural sweetness. No source read gives its koji ratio, salt or ripening time.
| Temperature | 23 °CReported[GLT-tamanaha] | Mix with whole soybeans and shimamāsu salt; brew naturally |
|---|
The brewery contrasts this with the usual practice of starting in cold winter and ripening for a year. In Okinawa's heat the brewing runs in any season and finishes sooner, which the brewery says gives a natural sweetness.
Every number is labelled with how it is known. How this atlas is made
