Koshu Miso (甲州味噌)

Koshu miso (甲州味噌, Kōshū miso) is a regional miso associated with Yamanashi Prefecture in central Japan. In its traditional form, producers ferment soybeans with both rice koji and barley koji in the same batch, which gives the paste a balance of gentle sweetness and a lightly toasted grain aroma. Production methods are not identical across brands, however. Some products now sold under the Koshu miso name instead blend separately fermented rice and barley misos. This guide covers the documented history, ingredients, flavor, production, cooking uses and buying options behind the style, and it keeps the documented record separate from local folklore. TOCWhat Is Koshu Miso? Koshu miso is a mixed-koji soybean paste from Yamanashi Prefecture. Producers combine steamed soybeans, salt, rice koji and barley koji, then leave the mash to ferment for months. Japan’s Ministry of Agriculture, Forestry and Fisheries (MAFF) reports that many makers use the two koji in roughly equal proportions, although ratios differ by company and by product. Koshu Miso at a Glance Japanese name甲州味噌 (Kōshū miso) RegionYamanashi Prefecture; Kofu and Nirasaki are traditional centers CategoryMixed-koji miso; often l...