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Soy and legumes from Kinki
Kansai white miso uses about twice as much rice koji as soybeans and only 5–7 % salt. Dehulled, boiled beans are packed hot with the koji, held warm for 8–10 hours while the koji enzymes turn starch into sugar, then rested one to two weeks. It is sweet, cream-coloured and short-lived.
| Rice for koji, by raw rice weightAbout 2 parts (koji ratio 20; the type range is 15–30) | Polished to 83–85 %; grown into a young, white koji[KAWANO-1999][DOMOTO-1989][aichi-itc] |
| Dehulled soybeans1 part | [KAWANO-1999] |
| Salt5–7 % of the miso (usually 6–7 %) | [KAWANO-1999][DOMOTO-1989] |
| Starter | rice koji (米麹; Aspergillus oryzae), made by adding koji mould to washed, soaked and steamed polished rice |
Total time across the recorded steps: 7.4 days – 15 days
What changes: Koji mould grows over the steamed rice and is taken out young and white
Rice is polished to 83–85 %. A koji strain chosen for sugar-making power is used. Output: young white rice koji.
Microbes at work in this step
a koji strain with strong amylase and little browning is used; the koji is taken out young and white, with the late stage of koji making run warm
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
Kansai white miso uses about twice as much rice koji as soybeans and only 5–7 % salt. Dehulled, boiled beans are packed hot with the koji, held warm for 8–10 hours while the koji enzymes turn starch into sugar, then rested one to two weeks. It is sweet, cream-coloured and short-lived. Made in 6 steps over 7.4 days – 15 days. The longest step, rest at room temperature, takes 7–14 days (Kawano K 1999). Salt is 5–7 % (Kawano K 1999). Aspergillus oryzae, the koji mould on rice does most of the fermenting.
| Main step | 7–14 daysReported[KAWANO-1999][MAFF-TF-siromiso] | Rest at room temperature |
|---|---|---|
| Temperature | 50–60 °CReported[KAWANO-1999] | Warm digestion |
| Salt | 5–7 %Reported[KAWANO-1999][DOMOTO-1989] | Mix hot with salted koji and pack |
Far more koji and far less salt than salty rice miso, and no long ripening: hours of warm enzyme digestion and a rest of days give a sweet, pale miso instead of a salty, aged one. The Aichi type table gives white sweet miso koji 15–30, salt 5–7 % and 5–20 days, against koji 5–10 and salt 11–13 % for Sendai or Shinshu miso [aichi-itc].
With only 5–7 % salt and no heat treatment after packing, white miso is open to stray microbes, so makers keep plant and tools strictly clean [KAWANO-1999]. In one study commercial white miso at 30 °C browned enough to lose its value in about 10 days and was soft and sticky by 45 days, while at 10 °C it was still fine after 180 days. Keep it cold.
Every number is labelled with how it is known. How this atlas is made
MAFF says white miso began in Kyoto and was eaten from the Heian period, first by nobles because rice was precious. Through the Muromachi and Azuchi-Momoyama periods it became a staple of tea-ceremony and kaiseki cooking [MAFF-TF-siromiso].
