Archives for posts with tag: Barley

Yesterday I was out at Stora Hällsta, the organic farm where I buy my barley and rye for koji making, as well as other farm products.

They have a full battery of milling machines, including a huller for hulling barley. When I order whole grains for koji making, I have them run through the huller i little extra, so that the koji mold grows better. That goes for the rye too, even tho it does’t need hulling.

More september miso. This time a barley miso. 


I’ve used up all of my supply of pearled barley. I’ll need much more and have ordered a 25 kilo sack. 

Here is the result of this springs barley koji making – 5 kilos. 

  

  

I’ll use 2 kilos for miso making now and save the rest for miso this fall. I still need to make a little more rice and brown rice koji for this autumn too. 

The last batch of barley koji is in the incubator almost ready to be put out to dry.

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The koji season is coming to a close. The supply looks good. Enough for this years miso making and some koji to sell to other miso makers. (Note; there is an odd shadow discoloration in the middle of the following pict – should be whiter)

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And now the miso making season is started with a double cook of soy beans made into a two year rice miso and a two year barley miso.

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But first a little break from gardening, carpentry and food processing – tomorrow we get on the plane and head to Kyoto Japan for an immersion into Japanese culture.

The koji made with the new barley turned out great.

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The hulling was just right.

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Out to dry.

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I was out to Farmer Petersson yesterday and bought 10 kilos of hulled (pearled) barley. He had already hulled the barley. I had hoped for slightly more polishing, but I’m sure it will be quite suitable for koji making.

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It looks like nearly all the individual grains are polished enough to let the Aspergillus oryzae mold get in, get growing and produce loads of enzymes.

I have been making rice koji steady since the middle of January – a batch nearly every three days. I now have about 15 kilos, and that’s enough for miso making this year plus some to sell. I’ve run out of tane koji for rice koji anyway, so now I definitely have to get more when we are in Japan.

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This time one half (one of the two crocks) turned out greener than the other due to sporulation.

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I had let them incubate longer – 54 hours instead of the normal 48. I will test for differences in the subsequent miso.

Now I must make a few batches of barley koji, but first I have to get some well hulled barley.

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That’s not easy to find, but tommorow I’m going to visit an eco barley farmer who has a hulling machine we can hopefully tune just right.

While the third and last (for this season) batch of barley koji is still growing in the incubator, I will make some barley miso with the first one.

Here’s what we need:
700 grams soybeans
700 gr barley koji
320 gr sea salt

Start out by washing and soaking the beans for about 8 hours.

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Boil the soybeans about 4 hours, keeping an eye on it, especially in the beginning, so that it doesn’t bubble up and boil over.

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Let the beans cool down. Normally I cook the beans in the evening and then let them sit on the stove overnight to cool down slowly.

Mix in koji and salt.

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Mash with an immersion blender into a fine consistency leaving a few beans whole.

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Pack into an air-tight canning jar pressing out as much air as possible.

The result:

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3 kilos of barley miso

– but first it has to ferment for 2 years. I leave it in a corner of the kitchen a couple of weeks to get it going, then take it to the cooler food cellar to ferment slowly.

I have enough barley koji now to make two more such batches of barley miso. We will use a small portion of this miso in our own cooking and sell or give away the rest.

After making 8 batches of rice koji, I’ve been making some barley koji too. The barley I use is slightly polished so that the aspergillus mold can penetrate the hull and the bran.

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I follow the same procedure as I described in rice koji making earlier. There are, however, slight differences in odor, color, growth etc. The main difference in my procedure is that I use wooden (ash wood) boxes without lids, because these keep a better balance between air and moisture that is just right for the steam cooked barley.

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The mold grows faster and flowers early on the second day. Still, I let it grow about 48 hours as with the rice.

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The color at flowering (sporulation) is a rich greenish-yellow tan. When harvesting the koji, a cloud of mold spores rises, so do it carefully. Dry it and package it for later use in making barley miso.