I got some broad beans from a fermentation friend last fall to try out for making miso, so for the first miso of this year I’ll make some.

They came peeled and dryed.

The cooking time is much shorter than for soybeans, and I cooked them a little too long and managed to turn it into a slurry.

No problem! I mix in the standard amount of rice koji and salt…

grind it a bit, put it into jars, let it ferment 2 years, and hope the flavors develop satisfactorily.

The broad bean (or fava bean, or åkerböna) has a high protein content, almost as good as in soybean. The most important factor is that it is very easy to grow in this northern climate, while the soybean is almost imposible. Now if the flavor is good that’s great, but I will undoubtedly continue to make traditional soybean miso.

Many years ago I successfully made pea miso using local peas, but the flavor was not good enough, so I don’t make it any more. I still make good chickpea miso, but the chickpeas are imported, and I would like to make a miso with local ingredients as far as possible.