What You Need to Know
Granite weights (10-30kg) exert 0.2-0.5psi pressure on miso paste, collapsing air pockets while allowing CO2 diffusion through cloth. The technique combines physical exclusion of oxygen with biochemical control of Aspergillus oryzae metabolism.
Traditional stone pressing yields deeper umami complexity than vacuum-sealed fermentation, as gradual pressure changes promote layered enzymatic breakdown. Artisans adjust stone weight seasonally - lighter in winter for slower fermentation, heavier in summer to accelerate proteolysis.
Key Parameters
Temperature
20°C
10°C - 30°C
Time
1 year
6 months - 2 years
Equipment
stone weightsceramic vesselslinen cloth
Steps
- 1.
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- 2.
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The Science
Primary Reaction
Lactic acid fermentation