Particle Size
Particle size
Japanese: 粒度（りゅうど）
Fineness of soybean mashing. A quality parameter affecting texture and fermentation speed.
Particle size indicates the size distribution of soybean particles in miso. Finer mashing yields smoother miso with increased enzyme-substrate contact area and faster fermentation.
Conversely, 'tsubu-miso' with remaining grains offers textural richness. Industrially managed with sieves and particle size analyzers. At home, consistency comes from using the same tool and method each time.
Laser diffraction particle size analyzers are used industrially for distribution measurement. Particle size affects enzyme reaction contact area, thus influencing fermentation rate. Fine grinding speeds reactions but risks flat flavor; coarse texture slows reactions but adds depth. The balance embodies the artisan's philosophy.