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.
- 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.
- Wash the rice well.
- Put the washed rice into the soaking tank.
- Steam the rice.
- Steam steaming.
- Cools the steamed rice.
- Cool the steamed rice.
- Gather koji mold on it (Seeding)
- Put the rice through a disintegrator
and seed it while loosening it.
- Pull the rice into the floor
and let it rise overnight.
- Allow the rice to rise gently overnight
on the floor.
- On the next day, put the rice into a filter.
- Transfer it to the koji mold making machine
and let it grow while controlling
the temperature and humidity.
- Adjust the temperature, and the koji
will be made into rice malt the next day.
- Next day, it will be made
into rice kouji (rice malt)
- Wash the beans well.
- Wash the beans well.
- Soak the beans overnight.
- Put the beans in a steaming tin
and soak them overnight.
- Boil the beans.
- Cook the beans under pressure.
- Cool the cooked beans.
- Cool the cooked beans in a chiller.
- Crush the cooled beans.
- Crush the cooled cooked beans
with a chopper.
- Mix the mashed beans with the rice malt
and salt and mix well.
- Put the beans, rice koji
and salt into the mixer.
- Prepare in a wooden barrel.
- Prepare in a wooden barrel.
- It is matured for one year under
a heavy weight.
- Put a weight on it and let it mature
for one year.
- That was the old miso warehouse.
- These barrels are used
to make Kokuhira miso.