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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It looks like we are getting ready for this seasons first miso.
This is going to be turned into an herb miso – french eco soybeans, rice koji from this spring, seasalt, garlic, thyme, basil and oregano with 2 years of fermentaion. Herb miso is hot!
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 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.
Sweet basil gets alot of protection and watering this year of the long hot summer and is growing like never before.
One of my favorite herbs, I need a lot. Along with thyme and oregano, it makes up my version of the herbs of provence, which I use it in my herb miso as well as a score of other recipes.
I still have s couple of batches of miso to make before summer. Today it was an herb miso. Soybeans, rice koji, salt, garlic, thyme, oregano and basil.
I’m starting out my starts ealier than last year. My first brassicas, lettuce and herbs.
It seems like every year it gets earlier. The weather is all of a sudden spring like, and I can’t resist.
timogarden 