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Soy and legumes from Japan — Yamagata
Shōnai miso is the rice miso of the Shōnai plain in Yamagata. A school food sheet describes it as a "shikkari" (solid, well-defined) white miso made with a large share of rice koji. 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 Shōnai miso itself. Its own sources do not record how it is made, so the steps and scenes below are those of Sendai miso (salty red rice miso), the closest documented soy and legumes ferment, shown as a guide to the method, not as a record of Shōnai miso.
| soybeans | |
| rice koji | |
| salt |
Total time across the steps of Sendai miso (salty red rice miso): 5.1 months
What changes: Koji mould grows over the steamed rice for about two days until well aged
Making the koji a little over-aged is part of the style. The guide gives turning points at 36–37 °C (piling), 38–39 °C and 40–42 °C. Output: rice koji, crumbled and mixed with the salt.
Microbes at work in this step
koji mould grows into the rice and makes the enzymes that give the miso its taste
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
Shōnai miso is the rice miso of the Shōnai plain in Yamagata. A school food sheet describes it as a "shikkari" (solid, well-defined) white miso made with a large share of rice koji. No source read gives its koji ratio, salt or ripening time.
The same sheet lists the nearby Aizu and Akita misos as red and salty; Shōnai miso is described as having a lot of rice koji and as white.
Every number is labelled with how it is known. How this atlas is made
