Tenchi-gaeshi (Top-bottom turning)

Tenchi-gaeshi (Turning)

Japanese: 天地返し（てんちがえし）

Illustration of Tenchi-gaeshi (Top-bottom turning)

Turning miso upside down during aging to ensure even fermentation.

Swapping top and bottom portions of miso during aging. Gravity causes moisture and salt to migrate down; turning maintains uniformity.

Typically done once, 3-6 months after preparation. Good opportunity to taste and check. Miso completes without this step. Each opening carries contamination risk, so decide case by case. While turning, wipe container walls with alcohol and replace wrap. Work quickly to minimize air exposure. This extra step stabilizes the second half of fermentation.

Related words

Aging / Maturation

The process by which enzymatic and chemical changes deepen flavor and texture over time. The essence of fermentation: time creates taste.

Judging Completion

Judging aging completion by color, aroma, and taste.

Tasting

Tasting miso during aging to check fermentation progress.

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