Do Sangan

Do Sangan (土三寒六) is a Japanese proverb related to the production of miso and soy sauce. It literally translates to "earth three cold six."

The proverb refers to the optimal timing for brewing miso and soy sauce, suggesting that the best time to start the process is during the coldest period of winter, specifically around the third day (Do) of the month. "San" (三) signifies the third day of the month and "Kan" (寒) means cold, referring to the winter season. "Roku" (六) means six and indicates that the miso or soy sauce will be ready for consumption six months after brewing begins.

The cold temperatures during the winter brewing period are believed to inhibit the growth of undesirable bacteria and promote the growth of beneficial microorganisms, essential for fermentation and the development of rich flavors. This traditional knowledge highlights the influence of environmental conditions on the quality and taste of these staple Japanese ingredients.