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Soy and legumes

Specialty miso types named in sources

A list entry for special misos that are named in sources but not yet described as their own entries. They differ mainly in the grain used for the koji or in what is added. No process numbers were found for any of them.

A short entry: the sources we found record only what is said here about Specialty miso types named in sources itself. Its own sources do not record how it is made, so the steps and scenes below are those of Sotetsu miso / nari miso (cycad-seed miso), the closest documented soy and legumes ferment, shown as a guide to the method, not as a record of Specialty miso types named in sources.

Short entrySoy and legumes

Recipe

No fixed amounts recordedWhat goes in. No source gives amounts for this ferment.

Total time across the steps of Sotetsu miso / nari miso (cycad-seed miso): 41 days – 2.1 months

Start
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What changes: Cycad seeds are split and the starchy kernels taken out

Step 1 of 7 · steps of Sotetsu miso / nari miso (cycad-seed miso)
Split the seeds and take out the kernels
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented
Which microbes the steps name, step by step
Moulds

Seeds are best gathered in November. Output: cycad kernels.

Flavour
Not documented
Texture
Not documented
Colour
Not documented

Microbes at work in this step

Not documented for this step.

Method

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

At a glance

A list entry for special misos that are named in sources but not yet described as their own entries. They differ mainly in the grain used for the koji or in what is added. No process numbers were found for any of them.

What makes this one different

Named special misos: genmai (brown rice), moromi (unblended koji), nanban (chilli), taima (hemp seed), sobamugi (buckwheat), hadakamugi (naked barley) and gokoku (five-grain). Cycad miso now has its own entry.

Related ferments

History and sources

Every number is labelled with how it is known. How this atlas is made

  1. [JA-miso] Japanese Wikipedia, 味噌 (miso; type table of koji ratio, salt and ageing)wiki
  2. [WP-Miso] English Wikipedia, Misowiki