HOW MISO IS MADE
Shinshu Miso is made of
"rice" and "beans" and "salt".
Shinshu Miso is Made from Rice, Beans, and
Salt
First, rice is steamed and seeded with malt
to make rice koji. Next, boiled beans are ground and mixed with salt and the
rice koji. This mash is then packed in
wooden vats where it matures slowly for a year to become delicious miso. The
basics are the same, but the chart below outlines the processes of yesterday
and today with with comparative illustrations and photographs.
- 1.Make rice kouji by blending rice.
- 2.Boil and mash the soybeans.
- 3.Mix the mashed beans with rice koji and salt well.
- 4.Store in a wooden barrel for one year to mature.
- 5.The end result of delicious miso.
- Steam the rice.
The rice is steamed in a steamer.
- Cools the steamed rice.
The steamed rice is cooled.
Seed the rice with koji mold.
The rice is run through a disintegrator and loosened while being seeding.
- Spread the rice on the bed and leave overnight.
- Transfer the rice to shallow trays the next morning.
The rice to left undisturbed on the bed
overnight.
- The rice is transferred to a koji making machine to grow under controlled temperature and humidity.
- Adjust the temperature and the rice koji (rice malt) is ready the next day.
- The rice koji (rice malt) is ready the next day.
- Seed the rice with koji mold.
- The beans are thoroughly washed.
- Soak the beans overnight.
- The beans are soaked overnight in the steamer tank.
- Boil the beans.
- The beans are cooked under pressure.
- Cool the cooked beans.
- The cooked beans are cooled in a chiller.
- Crush the cooled beans.
- The cooled cooked beans are ground in a chopper.
- Thoroughly mix the mashed beans with the rice koji and salt and mix.
The beans, rice koji, and salt are run
through the mixer.
- Pack in wooden vats.
- Pack in wooden vats.
- Age for one year under weight.
Age for one year under weight.
- That was the old way.
- Kokuhei Miso sold from vats in our shop.
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