2 year rice miso
After rinsing, soaking and cooking for 4 hours the soybeans were ground, mixed with rice koji, and salt, then put into jars to ferment for 2 years.
Ready spring 2017
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The last batch of miso for this season will be an herb miso. I confess, it’s my invention, I think. I have not found anything like it anywhere in the world, including Japan and China, but I’m sure there must be someone, somewhere that has developed something similar.
This is a standard 2 year rice miso with herbs thrown in to ferment along with the soybeans. It’s miso with a European touch – very tasty and quite popular too.
Here’s the recipe.
Ingredients:
700 gr soybeans
700 gr rice koji
320 gr salt
1 tbs (tablespoon) thyme
1 tbs oregano
1 tbs basil
5 or so cloves of garlic
Follow the standard recipe found in the menu above under ‘How to make miso’.
I soaked the beans yesterday morning, boiled them for 4 hours, then let them sit overnight. This morning I ground the beans (I’ve found grinding them before adding the other ingredients is easier on the machine).
Then add the koji and grind some more. Add the herbs after grinding and mix thoroughly.
Pack in a large canning jar and put away to ferment for 2 years.
I like to leave the garlic cloves whole or halved. It is a delight to find a pickled clove – the flavor is so mild yet pungent. Garlic lovers can put in a lot more than I do. You can also use many other favorite herbs such as sage, rosemary, bay leaf etc.
Mine are all home grown.
