Rice miso with herbs typical of southern france (grown in my own garden of course).
This miso tends to expand alot while fermenting for 2 years, so I left a larger empty space at the top.
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Yet another herb miso – this time with my barley koji, italian soybeans and atlantic seasalt and of course home grown herbs.
I had to shuck some more of last years thyme.
Cook and mix it all.
And wait a while.
The jar in the front had quite a bit of empty space, so I put a dried chili pepper in and some 20% salt water to top it off, hoping to get some spicey tamari 2 years hence.
This time with herbs.
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.
This week it is an herb miso.
Standard recipe for 2 year rice miso with garlic, basil, thyme and oregano added.
I met a miso and koji enthusiast at the Fermentation Day recently. He came by yesterday to see how I do it. I scheduled the day so we could make miso and start a batch of barley koji while he was here.
First we made an herb miso with french soybeans (precooked the night before), barley koji, seasalt, basil, thyme, oregano and garlic.
We used the standard recipe with a deciliter each of the herbs. There was a small jar for him to take home.
We also made a batch of barley koji – steam cooked the barley, let it cool, then mixed in koji starter.
Then he returned home without seeing the mold grow for 2 days, but he did see the result of the previous batch, which we spread out to dry.
This time it’s a rice miso with the standard proportion of ingredients, but with herbs added.
Herb miso for 2021.
One last miso of this season. It’s a herb miso but this time using barley koji.
Soon the next miso season next year will get underway as well a new production of koji.
When you have herb miso.
Just take slice of bread – any bread will do – here it’s rye crisp or hard tack. Spread a little butter or such on it ever so lightly. Then top it with a wee portion of herb miso.
Crunch – you have a mouthful of tasty umame!
