Solid Content
Solid content
Japanese: 固形分（こけいぶん）
Proportion of components other than water. A basic indicator of miso richness and quality.
Solid content is the proportion of miso components minus water. Measured by drying at 105°C to constant weight. Typical miso: 50-60% solids.
Higher solid content tends toward richer flavor. Adopted as a quality indicator in JAS standards. Inversely related to moisture content and relevant to water activity calculations. Simple but fundamental for supporting quality.
Solid content is fundamentally measured by drying loss method at 105°C until constant weight. Miso types vary significantly: white miso at 30-35%, red miso at 40-50%. Solid content differences directly affect mouthfeel, solubility, and cooking characteristics. It is an indicator that can be called the starting point of product planning.