Archives for category: Food processing

Probably the last regular miso this season. A 6 month rice miso, it’s kind of an extra emergency batch for the fermentation festival in october.

Now I just have a couple more experiments to do.

The first experimental miso this season is lupine miso. With the the skin still on, 4 hours of boiling and cooling overnight, they turned out pretty dark.

I used the standard recipe with rice koji, and now it will get a 2 year fermentation.

Friends have given me bean samples to test for making miso.

On the left is culinary lupines from France (I believe) from a tempeh maker in west Sweden, and on the right are small black beans and large ‘soy’ beans from a japanese friend. Last year I tried field beans, which is still fermenting.

This year I’m starting with a half a kilo of lupines soaking.

I finally got the last koji done for this season, maybe for the year.

It’s a rye koji made with barley starter bought from Japan (Higuchi).

In the last 4 months I’ve made about 30 kilos of rice, barley and rye koji. I’ve used a lot already, but there is plenty left for sales and for miso making in the fall. If I need more I can always get the process going again.

Now I can concentrate more on the garden.

I met a miso and koji enthusiast at the Fermentation Day recently. He came by yesterday to see how I do it. I scheduled the day so we could make miso and start a batch of barley koji while he was here.

First we made an herb miso with french soybeans (precooked the night before), barley koji, seasalt, basil, thyme, oregano and garlic.

We used the standard recipe with a deciliter each of the herbs. There was a small jar for him to take home.

We also made a batch of barley koji – steam cooked the barley, let it cool, then mixed in koji starter.

Then he returned home without seeing the mold grow for 2 days, but he did see the result of the previous batch, which we spread out to dry.

Another chickpea miso.

I had a bag of 900 grams rice koji and 400 grams of chickpeas, so all I needed was to get 500 grams more chickpeas and weigh up 414 grams salt, and I would have a 90% miso – 90% of the standard recipe.

Chickpea miso has sailed up as a good seller. It’s gluten free, soy free, and it has a very good flavor.

It grew fine is ready to dry.

Everytime I start a new koji season it takes a couple of batches to remember all the details, ticks, ideosyncrcies and tricks I use. This first batch of barley koji turned out fine tho, but it could have been slightly better.

I made my last rice koji a few days ago for this season. I have enough now for a couple more miso batches, sales and the fall season miso making. About 20 kilos in all.

Now I have to make barley and rye koji.

‘I should have made more 2 years ago.’ I’ve said that so many times. Now I’ve sold so much miso that it looks like I won’t have enough for this summers markets. And we are already planning for a new Fermentation Day in october. I am making more koji and miso now, but it won’t be ready in time, so I’ll have to make a couple more batches of 6 month miso to supplement the supply.

I’ll also make a 6 month miso with barley koji in june for the december markets.

Yet another batch of barley miso. I’m making more than ever, because it already seems like I don’t have enough for this year. I should have made more 2 years ago.

I’m using the standard recipe, but the korn koji is a little different this time. I made it with some tane koji starter that was at least 30 years old. It seemed to grow fine but not as profusely as usual. I expect it will make a good miso tho.

The small jar is also an experiment. My wife was making some sourdough bread using caraway and fennel seeds for flavor, and I got the bright idea of adding some to the small amount of mix that was left. Lo and behold – caraway miso!

Or we will see 2 years from now.