Language

Yamagata Prefecture

Shoyu no mi

Shoyu no mi
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Main lore areas

Shonai area

Main ingredients used

Soybeans, wheat, rice, seed malt, salt

History/origin/related events

Shoyu-no-Mi" is a versatile seasoning made by fermenting soybeans, wheat (pressed barley is sometimes used), rice, and seed koji by adding salt water and letting it sit while stirring. Soy sauce and sake are added instead of salt water, and with this method, the soy sauce is ready to eat in about one week to 10 days. In the Shonai area, it is said to have been eaten since the Edo period (1603-1867).
The flavor can be sweet or salty, depending on the amount of koji used. It is also called "amabisho" or "amapicho" in some regions.

Opportunities and times of eating habits

In the old days, amabisho was prepared around the end of July and eaten around the end of August. It is said to last longer if it is made after the rice harvest. It is a local dish that is still eaten in restaurants and homes as a matter of course.

How to eat

In addition to being served on top of rice, it can also be served with chilled tofu and grated daikon, used as a sauce for grilled meat, or combined with cucumbers to make molokyu, a dish with a rich culinary repertoire. It is also recommended to use it as a dressing by combining olive oil, pepper, and wine vinegar, or to marinate vegetables and meat directly in it for seasoning.

Efforts for Preservation and Succession

(Outline of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)
Miso is not made at home as often as it used to be. However, miso and soy sauce brewers and producers' associations in various regions have commercialized them, and they are readily available at direct sales stands, tourist facilities, and supermarkets.

RECIPE

Ingredients

  • Soybeans 2 1/2 cups
  • Wheat 5 parts
  • rice 5 parts
  • Seed Koji 1/2 tbsp.
  • salt 1 1/2 gou
  • Water 7-1/2 gou

How to cook

  • 1. Roast soybeans until golden brown. (Do not overcook.) 2. Break the soybeans into two pieces on a stone jar and remove the skins. Break them into two pieces in a net or on a stone by hitting them lightly with a hammer.

  • 2. Soak the wheat for 10 to 12 hours. (The wheat should be soaked for 10 to 12 hours, or until you can crush it with your fingers.) Soak the rice overnight.

  • 3. Mix wheat and rice and steam slightly firm (not too soft). (Do not let it soften too much.) 3. Moisten the soybeans with a little hot water.

  • 4. Place the soybeans on top of the wheat and rice mixture and steam for about 5 minutes, then turn off the heat (until the steam passes through the soybeans). (Until steam passes through the soybeans)

  • 5. Spread 4 on a white cloth and cool to about 40°C, stirring with a spatula, and quickly mix in the seed koji. Wrap it in a blanket, put it in a cardboard or wooden box, and leave it for a day and night. When the temperature reaches about 35°C, remove the wrapping little by little to prevent the temperature from rising. After about two days and nights, soy sauce seed koji will be ready (the finished product should be yellowish in color).

  • 6. Add salt to boiling water to dissolve, and cool to about human skin. Put it in a container with the soy sauce seed malt of 5, mix, and let it stand. It can be eaten about one month after preparation.

provider : Yamagata prefecture

* Recipes vary depending on the region and home.