Soybean Paste (Miso)
Soybean paste (Miso) is a Japanese traditional seasoning. Miso soup with seasonal ingredients is an integral part of the Japanese diet. Miso products produced in the Kyushu area tend to be sweeter than those produced in the northern part of Japan.
The Ingredients of Miso
Types of Miso
・Kome miso (rice malt miso) is made by mixing soybeans, malted rice and salt. This material is then fermented. In Japan, kome miso has 80 percent share of the market.
・Mugi miso (barley-malt miso) is made from soybeans, malted barley and salt. Mugi miso is produced mainly in the Kyushu area.
・Mame miso (soybeans-malt miso) is made from soybeans, malted soybeans and salt. Mame miso is produced mainly in the Chukyo area.
Our company produces Kome miso, Mugi miso and Awase miso, while Awase miso is our main product. It is made from soybeans, salt and blended koji of malted rice and barley. “Awase” means “blended”.
Miso Manufacturing Process (for Awase miso)
(1) Cooking Ingredients
Soybeans are soaked in water, boiled and steamed. Rice and barley are soaked in water and steamed.
(2) Making koji
Koji mold (Aspergillus oryzae) is added to the rice and barley. Koji is made over three days. It contains various enzymes, which greatly contribute to the following miso fermentation and maturation process.
After mixing steamed soybeans, koji, salt and water, the mixture is put into fermentation tanks.
During fermentation and maturation of miso, the fermentation tanks are placed in a warm room. Several kinds of microorganisms and enzymes from the koji greatly contribute to this process, creating various flavors unique to miso.
When fermentation is finished, miso is inspected for its quality and then filled into containers such as plastic boxes and bags.