Archives for posts with tag: Barley miso

The swedish soybeans I had yesterday were boiled and cooled overnight. They look pretty good, a bit dark maybe, but that’s all right for a barley miso.

The ground mash looks fine too.

And in the jar it looks just right, as it should.

This week we make some special miso. A regular barley miso with herbs and a 2 year rice miso using small black soybeans (a heritage variety from what I understand).

The beans were boiled the usual 4 hours and left overnight, then ground and mixed with rice koji and salt as per my standard recipe.

Then packed and put away for fermentation.

The jars on the right are the barley herb miso, on the left is the small black soybean miso.

Barley miso

2 years to wait

This week – a barley miso.

Using my standard recipe for 2 year miso.

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.

This week 5 liters of barley miso.

2 years fermentation.

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.