Miso-dama
Japanese: 味噌玉
In bean miso production, balls of steamed soybeans on which koji mold is cultivated. Recently, also refers to miso balls mixed with ingredients as instant miso soup bases.
The traditional miso-dama is central to bean miso production. Steamed soybeans are formed into fist-sized balls and placed in a muro (koji room) for mold cultivation. Mycelium penetrating deep into the beans creates robust koji that endures long aging. Modern miso-dama, meanwhile, are instant miso soup bases made by mixing miso with dashi powder and dried ingredients, rolled into balls. Just add hot water to a bowl. Traditional and modern, both are connected by the desire to bring miso closer to daily life. Modern miso balls are popular on social media, with many recipes sharing creative ingredient and dashi combinations. As a way to bring fermentation into busy daily life, they are spreading a new form of miso culture.