Archives for posts with tag: Herbs
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.
Lots of herbs to dry.
The weather keeps reminding me to get busy and begin sowing seeds for earlier plants to plant out later.
Herbs like basil and oregano need to be started early in this climate as well as lettuce and brassica. To start out they’ll be kept warm indoors until they germinate and grow to a good size for planting out.
The other day I boiled some soybeans for making 2 trial versions of rye miso that I can taste earlier. But I messed up and slightly toasted them in the end. Everything has to be perfect for this test, so I couldn’t use the beans. But they weren’t bad enough to throw away either.
So, while a new batch of beans are cooking, I can use these to make some soy patties.
Mix in onions
Herbs and salt
Oat meal and and whatever other stuff is desired
Mix and grind
Fry patties
Eat them
And finally, freeze in the leftovers.
This time there is a mix of home grown herbs thrown into the otherwise ordinary 2 year rice miso.
It’s really good!
