Historical Background

Miso is one of the oldest and most prominent Japanese ingredients. Miso is used by nearly everyone in Japan. Each prefecture of Japan has its own kind of Miso, resulting from what’s most common in each region. Akita Miso starts with the makings of koji rice, the basis for the miso in question, and then it is mixed with soybeans and some salt. Afterwards, that mixture is then laid to rest inside a wooden barrel for some time, for it to ferment. The fermentation is then completed when sounds of bubbles start being heard from that barrel. This process takes around 8 months, and for Japanese, it is a key sign that the spring season has come.

To ensure an even quality, when the miso is taken out of the barrel, it’s moved to another container, but now it is placed at the bottom, while the new miso that’s being made is put at the top. This also helps to make sure that the yeast inside of the containers remains alive. Just like wine, different ages for the miso produce different tastes, resulting in a wide variety of miso variations.

All types of miso are a great source of protein, various vitamins, and other sources of energy, some of which include: Vitamin E, Vitamin B2, Vitamin B12, and dietary fiber. It should be noted that, during the fermentation process, 30% of the protein present in the original mixture is turned into amino acids, allowing for the miso to be lighter and softer, making it much easier to eat and drink. Miso can be incorporated into a wide variety of food, but its most common appearance is in the Miso soup, which is very prominent in Japanese cuisine.

Characteristics

Regarding its specific characteristics, the miso has three types of malt, which means that fermentation starters consist of microorganisms such as Aspergillus cultured on the surfaces of soybeans, rice, or barley grains. These types are Kome (rice) miso, Mame (soybean) miso, and Mugi (barley) miso. Kome miso is common in the East and Kansai areas of Japan. In some prefectures of the Shikoku and Kyushu areas, the Mugi miso is the one that’s most common. The Mame miso is famous only in Nagoya and nearby prefectures. The tastes and colors are different between each miso, with one of the key factors for its differing taste is in regards to the amount of salt. If the quantity of salt in the miso is large, it is called Karakuchi and it’s naturally more salty, and if the amount of malt is large, it is called Amakuchi. Akitamiso is a sort of Amakuchi. There are three colors of the miso: red, white, and (light) yellow. The color is typically influenced by the variety of soybeans, the manufacturing process, and the duration of the fermentation period. Akita miso is classified as rice miso, it contains a sweet taste to it and has a yellow color.

Ishimago Honten

The Ishimago Honten is one of the biggest miso manufacturers in Akita, and alongside their main factory, they also have a store on the side that allows for tour reservations, for the general public to be able to see the inner workings of Akita miso. They are open from 9 am to 4:30 pm, from Mondays to Fridays, but they are also available on Saturdays, Sundays, and national Holidays, from 10 am to 4 pm. It is important to contact the establishment beforehand, detailing the number of people that are going to participate in the tour and at what time the visitors would like the tour to happen. Tours of their brewery store cost only 1,000 yen, and last around half an hour (30 minutes). They include a guide through their Kura warehouses, and the tour presents the visitors with the full makings of miso and their other product, soy sauce.