Sanuki Shiro Miso is a variety of white miso known for its smooth, translucent cream-colored appearance, low salt, and high sugar content. It has become a staple in many local dishes in Kagawa Prefecture and is also used in Shiro Miso Zoni in the Kansai region. Sanuki Shiro Miso is registered under Japan's Geographical Indications (GI) system.

Production Area and Climate

Kagawa prefecture, where Sanuki Shiro Miso is produced, is located within the Seto Inland Sea region of Japan, surrounded by the islands of Honshu, Shikoku, and Kyushu. This region is known for its mild climate and low rainfall. The Seto Inland Sea region is one of the growing areas for rice, soybeans, and salt, the raw materials for white miso.

History

Miso-making in the region has a long history, believed to have begun during the Heian period (794 - 1185 AD), when the method was thought to have been imported from Kyoto. In ancient times, local farmers would make their own white miso by mixing steamed soybeans with rice malt and salt, and allowing them to age for a short time, just after the autumn rice harvest.

Commercial production of white miso in Kagawa Prefecture revived after 1950. Due to the availability of shipping at the time, shipments to the Kyoto-Osaka-Kobe region, where demand for sweet white miso was high, increased, and this led to the development of production.

Production Process

The main ingredients of Sanuki Shiro Miso are rice, soybeans, and salt. Twice as much rice as soybeans is used in making rice malt. To obtain a smooth, white miso, the soybeans are hulled, soaked for at least eight hours, and boiled in cold water, changing the water thoroughly more than twice. Hot, freshly boiled soybeans are then mixed with the rice malt. The prepared miso is then packed into containers to ferment and mature for a short period of seven days. In the final stage, the matured miso is ground with a mortar or similar equipment to achieve a smooth, creamy consistency.

Importance

Sanuki Shiro Miso is used in many local dishes that support the food culture of Kagawa Prefecture and is a staple on tables from season to season. Although production volumes are currently declining due to factors such as diversified eating habits, producers are striving to expand their sales channels by developing exports to new markets, particularly Southeast Asia.