It is however starting to warm up!

But not time yet to put out the tomatoes.

It is time to start hanging out the laundry tho.

Here’s a video from YouTuber Jonna Jinton

She lives a bit further north.

Coool!

I probably need a few very small vegetable cages too.

Big enough for 1 large lettuce or 1 small cabbage.

My last batch of rice koji started to go gooey, so I spread it out in the wooden trays instead of the terracotta forms in order to air it out and dry it more. I don’t know why it went wrong, but I believe it’s because I mixed kinds of rice from 2 different sources and of differing quality. I noticed already after steaming that it looked off.

I succeeded it seems. After 2 days the smell and the taste were fine, and altho it didn’t look like it should, I put it out to dry and will use it later for a batch of miso.

When it’s really cold and stormy I can stay indoors and do a lot of reading, as well as making koji and miso, but soon I get restless and need to get out for some fresh air and maybe skiing, or to do some carpentry or such. My little make-shift workshop behind the house is protected, and a nice place to spend the afternoon even when it’s cold and windy.

I always need more cages for protecting the plants that the butterflies, deer and hares like.

This year I made them with one long side open. I can put them together and hold them with a latch on each end.

This way they are still light weight and easier to move and open up for weeding and harvesting, while covering a wider area. I hope!

This morning I started the fourth batch of rice koji.

Growth is good with the new package of starter (tane koji) from Higuchi.

Now I have a half kilo ready to send off to a costomer.

The last 3 weeks have been cold with a little snow. Just enough to ski every day. Now it’s getting warmer and yesterday we got quite a bit of new snow.



So out skiing again.



It might be the last time for this winter as the weather is supposed to warm up more. I hope not!

I’m done making barley and rye koji, as well as barley and rye miso for this season. There should be enough koji for sales and making miso in the fall.

But I still have to make about 10 kilos of rice koji, and the first batch is getting ready.

This time it’s made with dark rye koji where I used the Gem Cultures tane koji.

The result! These 2 jars look a bit different in color, but are the same batch – must be the lighting.

So far these look the same as the ones I made last week with light colored Higuchi tane koji. We’ll see how the 2 variations progress as time goes by.

My first batch of light rye koji was dried and ready to use, so I boiled a kilo of french eco soybeans.

This time I’m using the rye koji made with Higuchi yellow barley tane koji. The next batch will be with the one from Gem Cultures.

I’m using the standard 2 year miso recipe.

At about this time last year I got the idea of trying rye for koji making. I had my grain farmer run the rye grains through the husking machine he uses for barley. It worked fine, so I made 3 batches of rye miso. The first one, a 6 month miso, was good and now long eaten up. The second, a 1 year miso is now open and it is great. It has a flavor of it’s own.

There is a 2 year miso too, to open next year.

In the mean time I must get busy and make more rye koji and rye miso.

It grew very well

I’ll make some with the other barley tane koji too – and a couple batches of 2 year rye miso.