Archives for posts with tag: Miso

Another batch of rye miso.

The 2 on the left are from today made with dark rye koji. The ones on the right I made a few days ago with light rye koji.

The light koji is made with starter from Higuchi Shoten Japan, and the darker with starter from Gem Cultures USA. It will be interesting to see how they progress and taste 2 years from now and to compare this with a similar test I set up earlier last spring with 2 batches of barley miso.

While recuperating I can continue making miso. Today it’s a rye miso made with light rye koji.

There is still some koji from last spring, but soon I’ll get into making this years koji.

A miso batch a week. This week a barley miso.

I plan to make 10 batches this season. Most of it for the markets.

Happy new year – this years first miso is a standard two year miso.

In other words the first 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.

One of my regular customers at the saturday market in Uppsala told me about a favorite new recipe – miso butter. Mine too now.

He uses it to dollop on boiled fresh asparagus, turning it into a delicacy. It can also be used on other vegetables, basting and even as a sandwich spread.

This time I cooked a kilo of chickpeas for 4 hours.

And made this along with rice koji and salt.

And here’s some I made 2 years ago. Ready for the market.

This week – another batch of 2 year rice miso.

This week – a bunch of rye miso.

Standard recipe, 2 year fermentaion.

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!