Archives for posts with tag: Barley miso

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.

Doing some cleaning in the cellar yesterday, I found a lot of old starters I bought in the 80’s that I had forgotten about. Starters for natto, tempeh, shoyu and koji. There was an intact carton of starter for red barley miso koji.

The packages look good, whole and uncontaminated, so I’m going to try this variety out too, and if it is viable I’ll add it to my test.

I’ve done 8 batches of barley koji so far this year. The last ones started to show signs of a little bacteria growth – wet spots in the wood of the growing trays and a slight change in the smell. So, I skip a batch and clean the trays. After a thourogh scrub and rinse (no detergent) I sometimes put them in the oven at 100 degrees C for an hour.

Then start a new batch.

I have made the first 8 batches with the yellow barley tane koji from Higuchi. Now I’ll make some with barley tane koji from Gem Cultures to see the difference. There should be a diff in sporulation and color.

Later I’ll make 2 parallell batches of barley miso with the 2 kinds of koji for comparison.

Some good old fashioned 2 year barley miso. Ready for fermentation.

My favorite!

This batch is made with 1 kilo of new freshly grown and dried barley koji, along with 460 grams seasalt and 1 kilo of eco soybeans from China. I’m still looking for a new source of soybeans grown in Sweden.

One more barley miso – a standard 2 year barley miso with herbs. 


That is: 1 kilo swedish soybeans, 1 kilo barley koji, 460 grams seasalt with 6 garlic cloves and a deciliter each of thyme, basil and oregano. 



So far, I have made more than 10 kilos of barley koji and 3 batches of barley miso (1 with herbs). I have used 3 kilos of barley koji for miso, sold 1 and have 6 kilos left for sales and making more miso in the fall. 

Another batch of miso – one  a week – the second this year – a 2 year barley miso. 


1 kilo of barley koji, 1 kilo of swedish soybeans, 460 grams seasalt and 2 years fermentation. (That’s in dry weight.)

While the koji making is rolling on, I can do a lot of other stuff like read, ski, do carpentry and also make miso. This season I plan on making about 7 batches – 2 barley, 2 rice, 1 herb, 1 chickpea and experiment in making rye koji and rye miso. 
Now that I have quite a bit of barley koji with more to come, I will make some barley miso. 


The end of year miso making season is getting intense. 

A kilo of swedish soybeans, 1 kilo barley koji, and 460 grams seasalt. 

The beans were cooked for four hours last night,


then ground,


then packed into jars for 2 years of fermentation. 


Meanwhile, let’s go skiing. 

  
But the garden is getting more and more enticing.

The soybeans were soaked, boiled, then ground and mixed with barley koji and salt.
 
1 kilo of soybeans, 1 kilo of barley koji and 460 grams of seasalt make: 

Nearly 5 liters of miso after fermenting.