Kinzanji Miso

Kinzanji Miso


Regular miso we usually use for miso soup are made from soy and/or grains. The condiment is to be mixed with something to flavor food.

There are different kind of miso, called okazu (side dish) miso. They are either fermented vegetables with koji cultures, or mixture of miso and vegetables. Kinzanji miso is one of them.

Kinzanji miso is mixture of kinzanji koji (mixed koji of rice, barley, and soy beans) and chopped vegetables, such as eggplants, cucumbers, shiso, carrots, ginger roots, etc. I happened to love kinzanji miso so much, and wanted to make it on my own for a long time.

Using the koji, I mixed the ingredients of kinzanji miso 3 days ago, and have been keeping it in my closet to ferment since then. It could be ready from 1 week, but being impatient, I tried some today. Surprisingly, all grains of koji were already soft enough to eat.

I see amber colored clear liquid rising up to the top. It is soy sauce. Soy sauce was originally by-product of kinzanji miso.

I will let it ferment longer, and see how the flavor develops by time.


Kinzanji miso development of day 1 on the left, and day 3 on the right.

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One Response to Kinzanji Miso

  1. Kevin May 9, 2017 at 7:19 pm #

    Hi Yuki! I love your blog and was inspired from your post and my love of kinzanji miso, to make a batch using as much info as I could find. Sadly, there’s no English recipe readily available and I just winged it using pre-made koji. Not sure if it will work but it looks great so far!

    In your newer kinzanji miso post you say yours was best at day 3—but at day 3 mine is still way too firm. I’m assuming it’ll take a month or so given what it looks like now. If this doesn’t work out I’ll definitely try again. Could make a post about the recipe you used and the process you use? That would be super helpful!