What You Need to Know
Amylolytic enzymes (α-amylase, glucoamylase) break down rice starch into maltose and glucose, while proteases (acid protease, aminopeptidase) liberate amino acids from soybean proteins, with subsequent Maillard reactions during aging producing melanoidins and pyrazines.
Determines miso's sweetness/umami balance and paste consistency, with shorter fermentations yielding lighter, sweeter kome miso versus longer-aged red varieties.
Key Parameters
Temperature
30°C
25°C - 35°C
Time
6-12 months
48 hours - 36 months
Equipment
Wooden fermentation tubs (kioke)Stone weightsStraw mats (mushiro)
Steps
- 1.
Kome Miso (Kyushu): Creates golden-colored miso with pronounced sweetness
- 2.
Awase Miso (Nagano): Balances multiple koji types for complex flavor
The Science
Primary Reaction
Enzymatic Hydrolysis + Maillard Reaction