This weeks rainy day miso is a two year barley miso.

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The predicted rain didn’t come, but I made the miso anyway. It was so wet, grey and cold that it was nice to stay indoors anyway and watch over the soybeans cooking for 4 hours not letting it boil over or stick to the bottom.

One good trick is to rinse the soaked beans again, 5 or 6 times, before the cook, or until the water becomes clear. This gets rid of alot of the stuff that causes the foaming.

But you still have to watch over it.

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Here’s todays miso;

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On the left is kimchi from the last session of the pickling course. The cleaning, shredding, grinding, stamping, etc went at a whirlwind pace. So much so, that I completely forgot to take pictures for the blog.

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