How MUSO's Miso is Made
- How MUSO's Miso is Made
- The Difference Between MUSO's & Commercialized Miso
- Different Regions Develop Different Miso
- Effectiveness of Miso
- MUSO's Products 1
- MUSO's Products 2
How MUSO's Miso is Made
There are various kinds of miso; therefore, different manufacturing processes are implemented. The different varieties of miso are categorized by which grain or bean is used for making Koji. In Rice miso, the Koji-Seed is injected into Rice which is then blended with soybeans. Likewise in barley miso, the Koji-Seed is injected into the barley, which is then blended with the soybeans to make barley miso. In soybean miso, Koji-Seed is injected directly into the soybeans. As an example the following is how Rice miso is manufactured.
The manufacturing process is divided into the 4 steps: the Koji making process, the soybeans conducting process, the blending process, and the fermentative process or adjusting process.
In the Koji making process, rice is washed, soaked in water, and then steamed. After the rice has been steamed, Koji-Seed is injected to rice. After 3 hours the rice Koji begins to develop. After about 40 hours, Koji is finally produced. For Mamemiso, Kosen is also injected to Koji along with Koji-Seed in order Koji-Seed spread over entire Mame Koji smoothly, and start fermentation entirely. Kosen is made from specially selected type of barley by roasting and making as flour. Kosen's compatibility with Koji-Seed is very important to make good quality Mamemiso.
In the soybean conducting process, soybeans are selected, washed, and soaked in water. The weight of soybeans increases about 2.2 times.
In the blending process, steamed soybeans are cooled and mixed with Koji and sea salt and then mashed together.
Miso's aging process has for centuries, been done in cedar kegs, and MUSO's Misos continues to be processed in this same traditional method. MUSO's miso is also aged traditionally using only the natural ambient temperature, which makes a stronger, more healthful miso. During the fermentation process, enzymes and bacteria in Koji become active and produce the aromatic substances such as alcohol, organic acid, ester, etc. During fermentation, a heavy stones, for weight are put on the top of the miso, pressing down on the mash to help accelerate the fermentation. This also helps avoid oxidation of miso by separating miso from air.
Keg for HATCHO MISO