MAME Koji kin starter, spore 20g for RED mame miso, AKA miso (For 15kg soybeans)
¥3,800 tax included
Shipping fee is not included. More information.
Koji kin 20g for making Mame-koji (For 15kg unboiled soybean) for home-brewing "Mame-miso", "Hatcho-miso", Aka-miso".
Making method of Mame-koji is as same as the way of kome-koji.
Use soybean instead of rice.It can be used 15kg unboiled soybean.
Qty NET : 20g
Maker : Hishi-roku, Kyoto Japan
Ingredients : Aspergillus oryzae
*Storable term: 6 month
*Needs to be stored under refrigeration
"What is Mame miso (Red miso)?"
Mame miso or "soybean miso" is a darker, more reddish brown than kome miso.
This is typically made from soybeans fermented with barley or other grains, though with a higher percentage of soybeans and/or a longer fermentation period.
This is not so sweet as some other varieties, but has some astringency and good umami. This miso requires a long maturing term. Mame miso is consumed mostly in Aichi prefecture, part of Gifu prefecture, and part of Mie prefecture. Soybean (grain-free) miso is also labeled hatcho miso.
The deep umami flavor of red miso can overwhelm mild dishes, but is perfect for hearty soups, braises, and glazes.
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Shipping method / fee
¥3,800 tax included