Triticale is a hybrid cross of rye and wheat that combines rye's strong nature with wheat's high productivity. The Hokkaido Agricultural Research Institute is currently studying Hokkaido Prefecture's potential for Triticale cultivation.

In this study, the possibility of producing miso using Triticale koji was investigated. Pure Triticale koji and a Triticale-rice koji were prepared using a conventional method that incorporated "Kyushu junpaku tane koji." For reference, pure rice koji was also prepared. To produce miso, each koji was combined with cooked soybeans in a raw material weight ratio of 12:10. Sodium chloride was added and samples were incubated at 25'C and 30’C. In all cases, the fermented miso possessed a pleasing taste and delicious flavor.