Miso — White, Red, and Hatcho (Fermentation Periods Explained)

Ingredients

• WHITE (SHIRO) MISO, MILD, SWEET (4–8 weeks fermentation)
• 600 g dried soybeans
• 400 g Aspergillus oryzae koji (spore inoculated, freshly made)
• 80 g sea salt
• 120 ml water

Method

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   RED (AKA) MISO — UMAMI-FORWARD (6–12 months fermentation)
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   600 g dried soybeans
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   400 g Aspergillus oryzae koji
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   80 g sea salt
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   120 ml water
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   HATCHO MISO — DEEP, FERMENTED (2–3 years fermentation)
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   1000 g dried soybeans
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   120 g sea salt
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   150 ml water
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    (No koji added — natural fermentation only)
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    FOR ALL VARIANTS: Soak soybeans overnight; pressure cook 30 minutes until fully tender; cool to 30°C.
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    MASH soybeans through a fine sieve or food mill; combine with koji (except Hatcho) and salt; mix thoroughly.
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    FOR SHIRO AND AKA: Press paste firmly into sterilised jars, eliminating air pockets; cover with cloth.
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    FOR HATCHO: Pack more densely; cover with cloth and weight with a plate.
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    Ferment at 15–20°C in dark conditions: Shiro 4–8 weeks (sweeter shorter), Aka 6–12 months (deeper longer), Hatcho minimum 2 years (complex acids develop).
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    Stir gently every 2 weeks; colour deepens and aroma develops with time.
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    Transfer to clean jars; refrigerate for indefinite shelf life.
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    USE: Shiro in soups and dressings (delicate), Aka in miso marinades and sauces (balanced), Hatcho as umami base and finishing paste (intense).
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    MISO (White, Red, and Hatcho — Fermentation Explained)
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    Yield: 1 kg paste | Fermentation: 3–36 months
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    WHITE MISO: 600 g soybeans + 400 g koji + 120 g sea salt | 3–8 weeks fermentation
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    RED MISO: 600 g soybeans + 400 g koji + 150 g sea salt | 3–12 months fermentation
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    HATCHO MISO: 1000 g soybeans + 200 g koji (lower) + 180 g sea salt | 12–36 months fermentation
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    WHITE MISO (SHORT FERMENT):
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    Cook soybeans until completely tender; cool and inoculate with Aspergillus oryzae koji.
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    Ferment koji at 20–25°C (68–77°F) for 4–5 days until white mycelium is dense.
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    Mix koji with sea salt; blend into paste; pack tightly into jar and ferment at 15–20°C (59–68°F) for 3–8 weeks only.
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    High koji ratio and short ferment preserve sweetness; colour remains pale ivory.
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    RED MISO (MEDIUM FERMENT):
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    Follow white miso process to step 3.
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    Extend fermentation to 3–12 months; gradual darkening occurs as proteins break down and melanoidins form.
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    Umami intensifies; colour shifts to deep red-brown.
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    HATCHO MISO (LONG FERMENT):
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    Use soybeans only (no grains); lower koji ratio forces extended fermentation.
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    Ferment 12–36 months in cool cellar at 10–15°C (50–59°F).
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    Results in darkest colour, most complex umami, and highest salt concentration.
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    FERMENTATION SCIENCE: Koji enzymes break proteins into amino acids; longer fermentation = deeper umami, darker colour, higher salt tolerance.
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    Miso butter (equal weights miso and butter) is one of the most versatile compound butters — works with everything from corn to steak
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    For the deepest miso soup, mix white and red miso in equal parts and dissolve into dashi at serving temperature
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    Miso brine for chicken: 100g white miso, 200ml water, 1 tbsp sake — soak 4–8 hours, then roast
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    A teaspoon of red miso added to any braise, pasta sauce, or stew deepens it without identification
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    Miso with butter is Nobu's foundational invention — miso-glazed black cod changed Western fine dining in the 1990s