Miso & Shoyu

All of our products are fermented or contain fermented products. All of our ferments are also unpasteurized and therefore live, which means they have many health benefits. On this page you can find out more about the products and types of fermentation at mimi.

All beginnings

What is fermentation anyway? Fermentation comes from the Latin fervere, which means something like (to boil water). It refers to the properties of many ferments, such as bubbling during fermentation and the formation of bubbles. This is how sparkling wine bubbles, bread bubbles and the mash of soy sauce bubbles. The bubbles are created by gases that are produced by the metabolism of countless microorganisms.

Microorganisms play a major role in fermentation. Depending on what is growing and how they are doing, the edibility and taste of the ferment is very important. But don't worry, the fermentation of food has been practiced for thousands of years without anyone knowing exactly what is happening. It is therefore a very robust process that also makes food more durable, healthier, more digestible and even tastier.

Microorganisms are often used specifically during fermentation. For example, certain yeasts for certain beers. At mimi, we mainly use different types of koji for our ferments. Koji is a noble mold of the genus Aspergillus - in German, also known as watering can mold. The name Aspergillus comes from the fact that the spore carriers of the fungus resemble an aspergillum in shape, which is used for sprinkling with holy water. The koji spores are finely dusted onto the prepared raw materials and cultivated under controlled conditions for two days. After this time, the koji mold has colonized the entire substrate and looks wonderfully fluffy. In further steps, miso, shoyu, sake, mirin and many other Japanese products that are essential for Japanese cuisine can be fermented from it.

Miso

Miso is a Japanese seasoning paste that is usually made from soybeans, rice and salt. Depending on the recipe, it is fermented for between a few months and several years. Miso probably originated in China. “Jiang” has been produced there for thousands of years. It is a relatively liquid paste made from fermented vegetables, fish, game and later also with legumes. It was first mentioned in writing in 200 BC.

Jiang was brought to Japan no later than the 7th century and was initially produced there by Buddhist monks and called "Hishio". It was not until the 9th century that the current reading and writing system "Miso" was introduced, marking a point in time when Japanese miso became independent and culturally integrated. With the increasing cultivation of soybeans, miso made its way to become a staple food in Japan and is now used in almost every household. Traditionally, a Japanese breakfast includes a bowl of miso soup. According to Japanese mythology, miso is a gift from the gods to bring health, longevity and a happy life. In the 1960s it came to Europe as part of the macrobiotic diet.

Since miso was traditionally made in many farms and temples for personal consumption, there are countless types of miso. Each region and many families have their own special recipe. These range from young to old miso or from sweet to very savory and salty varieties. Due to the large number of recipes, the naming is very varied and unfortunately not uniform. Common types are Saikyo Miso, Shiro Miso, Aka Miso, Hatcho Miso.

Shoyu – soy sauce

Soy sauce, called shoyu in Japan , is a seasoning sauce based on wheat and soybeans. Its origin comes from a ferment called hishio , which is the original form of both soy sauce and miso.

Like miso, shoyu is made in two fermentation steps. The first step consists of fermenting steamed soybeans with roasted and crushed wheat using a mold culture called koji (Aspergillus soyae). In the second step, the fermented soy-wheat mixture is placed in a brine. The resulting mash, called moromi in Japanese , is then stirred regularly and fermented in wooden barrels for several months to years. At Mimi Ferments, we only use pre-filled red wine, whiskey, or rum barrels for our soy sauces.

After the fermentation period has ended, a press separates the mash into solids and liquid. The raw soy sauce is then usually filtered and pasteurized to stop the fermentation. The end product is a hearty, salty seasoning sauce that, depending on the type and age, has notes that range from delicate and mild to strong and deep.

Unlike miso, there is no tradition of making soy sauce at home. Shoyu has therefore always been brewed by specialised manufacturers. Today, five different types of soy sauce have been established: Tamari Shoyu, Saishikomi Shoyu, Koikuchi Shoyu, Usukuchi Shoyu, Shiro Shoyu and Shiro Tamari.