Partially polished rice miso


A bit of cultural background of miso in Japan

    Perhaps not so well known outside Japan, but there are numerous region-originated types and classification of miso exist in Japan. Quite often, people in Japan affectionately and proudly describe what kind of miso they are brought up with. How is the colour, flavour, taste and texture are like. People also find it amusing when they discover new type of miso they didn’t know before. We respect each other’s miso.

This shows how deeply miso is rooted in Japanese culture, but we also have hundreds of  miso-related idioms and proverbs in Japanese. One example is Temae-miso(手前味噌)It is literally translated as “My own miso” and is used when one praises oneself or one’s family. Japanese are rather modest and hardly praise themselves in front of others. But the home-made miso has been a rare exception from old time. People boasted each other how tasty and special their home-made miso is. So even now, in rare situations when we boast (in any context),  we say 「手前味噌ですが… (It may sound like I am boasting, but)」before starting, so self-praise is tolerated.


Classification of miso

     Going back to the classification, one type of it is based on the type (substrate) of koji used. When rice koji is used, miso is called rice miso (Kome-miso). When brown rice koji is used, miso is called brown rice miso (Genmai-miso). When barley koji is used, it is called barley miso (Mugi-miso). When soybean koji is used, the miso is called soybean miso (Mame-miso or Hacho miso). And so on. Each has its specific feature and I cannot choose which one is my favourite, so I make various different kind of miso (Always short of space to place crocks…)

I made partially polished rice miso!

Perhaps this is my own classification and nobody else’s, but today I made partially polished rice miso using partially polished rice koji. The final miso will give subtle rice-oriented sweetness as well as deep umami because of the protein remaining on the surface of rice grain. It is less sour than brown rice miso and I love it♥ It takes slightly longer to ferment than standard rice miso (but a lot shorter than brown rice miso). For me the taste and flavour of the final miso totally justifies a bit of extra waiting time.      By the way, partially polished rice miso is not available as a commercial product. Growing koji on partially polished rice takes longer and a bit of special attention is required, so may be for many miso maker, it is not feasible business option (As I mentioned, it also takes longer before you can enjoy it). Likewise, partially polished rice koji is not readily available in shops (even in Japan). So I guess this is a big advantage and luxury for koji growers to be able to enjoy your own miso using your choice of substrate. You can also design the taste and flavour of it (sweetness-oriented or umami-rich type) by controlling the enzyme balance in koji.

Related Articles

The rainy season and plum works

Tsuyu, the rainy season in Japan, is translated as plum rain, because June is the time the plums ripen. The Japanese makes many kinds of plum preserves in this rainy season. I am introducing some plum preserves using koji.

Read More

scallop shoyu and fava shoyu

Two new types of shoyu recently joined in my shoyu collection♥
lovely scallop flavoured shoyu &
gluten free fava shoyu
In this post, these two are analysed.

Read More

What to look for in koji

Commercially available rice koji might look all same in appearance but the enzyme balance could be very different! Are they up to your intended use!?

Read More

Koji sourdough bread

I am going to introduce a little trivia of the history of Japanese bread. Original form of Japanese bread made using koji! What is it different from western born bread?

Read More


Contents writer

The Koji Fermenteria Privacy Policy

This Privacy Policy describes Our policies and procedures on the collection, use and disclosure of Your information when You use the Service and tells You about Your privacy rights and how the law protects You.

We use Your Personal data to provide and improve the Service. By using the Service, You agree to the collection and use of information in accordance with this Privacy Policy.

The Koji Fermenteria Cookie Policy

This Cookies Policy explains what Cookies are and how We use them. You should read this policy so You can understand what type of cookies We use, or the information We collect using Cookies and how that information is used.

Cookies do not typically contain any information that personally identifies a user, but personal information that we store about You may be linked to the information stored in and obtained from Cookies. For further information on how We use, store and keep your personal data secure, see our Privacy Policy.

We do not store sensitive personal information, such as mailing addresses, account passwords, etc. in the Cookies We use.

Get in touch

Want to get in touch? We’d love to hear from you.

Latest News

11 May 2021

Will be back in Stroud Green

We will be back in Stroud Green. Koji natto, Pink shiokoji, Spicy soy dressing, Miso sesame dressing, Wild garlic pesto
11 May 2021

Koji for Life 6 copies remaining

Only 6 copies left in stock. Order now to avoid disappointment
11 May 2021

Koji starters restocked

Premium koji starters from Hishiroku restocked - 40 bags for rice and 20 bags for protein substrates

Koji Making - Online

The online koji making class takes place over the span of 10 days. The class structure is as follows.

Day 1       Guidance session (Zoom 1 hour):

What is koji?   Koji making overview Tools & equipment required

Day 7-9 Practical (Zoom & Facebook Live):

Day 7  Steam Inoculation Zoom 4 hours) Day 8  Mixing (Facebook Live) Day 9  Drying(Facebook Live)

Day 10     Wrap up (Zoom 1.5 hour)

        Review, Troubleshooting, QA         Koji application

Keep up to date for new dates ?

Stay in touch !

Stay up to date with our latest news and get notified with new event?