Archives for posts with tag: Barley koji

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.

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.

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.

A miso batch a week. This week a barley miso.

I plan to make 10 batches this season. Most of it for the markets.

One last miso of this season. It’s a herb miso but this time using barley koji.

Soon the next miso season next year will get underway as well a new production of koji.

This week 5 liters of barley miso.

2 years fermentation.

The last batch of koji for this year is put out to dry.

I’ve gone through about 15 kilos barley, 10 kilos rye, and 16 kilos of rice turning it into koji. Some has already been made into miso, some has been sold, a little more will be made into miso and the rest will be saved to sell or make into miso in the fall.

The koji making season is over for this year. Now it is time to start planting seeds.

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.

I’ve made a few varieties of koji this season using tane koji from different companies, and I wanted to test the effects on miso, so I cooked a kilo of soybeans last night. This morning I divided the beans into 2 portions.

I ground them and mixed in the koji and salt and put it into jars. You can already see the difference.

The one on the left is made with koji grown using starter (tane koji) from Gem Cultures. The one to the right using starter from Higuchi.

It seems I divided the beans poorly, which means the proportions are all off. Nevertheless, it will be interesting to see how they develop over the next 2 years.