Bean Miso (Mame-miso)
Bean miso (Mame-miso)
Japanese: 豆味噌
Miso made with soybean koji rather than rice or barley koji. Unique to the Tokai region, with concentrated umami and astringency.
Mame-miso is made by forming steamed soybeans into balls (miso-dama) and cultivating koji mold directly on them—no rice or barley koji is used. This means abundant soy protein, and after extended aging (often over two years), intense umami and distinctive astringency develop. Hatcho miso is the most famous example. Its flavor holds up well under heat, making it ideal for miso-nikomi udon and miso oden, supporting Tokai regional food culture from its foundation. Mame-miso's aroma resists dissipation under heat, making it excellent for simmered dishes. Miso oden and miso dengaku showcase its deep flavor. It is indispensable to the food identity of the Tokai region.