MAKING PROCESS

HOW MISO IS MADE

Shinshu Miso is made of
"rice" and "beans" and "salt.

First, rice is blanched, seeded with malt, and rice kouji is made, then boiled beans are milled, and salt and rice kouji are mixed. Then we prepare it in a wooden barrel and let it mature slowly for a year to make a delicious miso. The basics are the same, but I will explain the process of the past and the present with illustrations and pictures to compare them.

The Old Way
START
How to make now

1.Make rice kouji by blending rice.

イラスト1
Wash the rice well.
①
写真1
Put the washed rice into the soaking tank.
イラスト2
Steam the rice.
②
写真2
Steam steaming.
イラスト3
Cools the steamed rice.
③
写真3
Cool the steamed rice.
イラスト4
Gather koji mold on it (Seeding)
④
写真4
Put the rice through a disintegrator
and seed it while loosening it.
イラスト5
Pull the rice into the floor
and let it rise overnight.
⑤
写真5
Allow the rice to rise gently overnight
on the floor.
イラスト6
On the next day, put the rice into a filter.
⑥
写真6
Transfer it to the koji mold making machine
and let it grow while controlling
the temperature and humidity.
イラスト7
Adjust the temperature, and the koji
will be made into rice malt the next day.
⑦
写真7
Next day, it will be made
into rice kouji (rice malt)

2.Boil and mash the soybeans.

イラスト8
Wash the beans well.
⑧
写真8
Wash the beans well.
イラスト9
Soak the beans overnight.
⑨
写真9
Put the beans in a steaming tin
and soak them overnight.
イラスト10
Boil the beans.
⑩
写真10
Cook the beans under pressure.
イラスト11
Cool the cooked beans.
⑪
写真11
Cool the cooked beans in a chiller.
イラスト12
Crush the cooled beans.
⑫
写真12
Crush the cooled cooked beans
with a chopper.

3.Mix the mashed beans  with rice koji and salt well.

イラスト13
Mix the mashed beans with the rice malt
and salt and mix well.
⑬
写真13
Put the beans, rice koji
and salt into the mixer.

4.Store in a wooden barrel for one year to mature.

イラスト14
Prepare in a wooden barrel.
⑭
写真14
Prepare in a wooden barrel.
イラスト15
It is matured for one year under
a heavy weight.
⑮
写真15
Put a weight on it and let it mature
for one year.

5.The end result of delicious miso.

イラスト16
That was the old miso warehouse.
⑯
写真16
These barrels are used
to make Kokuhira miso.