Archives for posts with tag: Miso

Yesterdays chickpea miso.

In the meantime all the good skiing snow has melted.

The hectic holidays are calming down! The seasonal activities like studying seed catalogs, carpentry, skiing and such, as well as koji and miso making are back on the agenda.

First out is a standard rice miso.

With a little jar of experimental thyme tamari. That is – the remaining miso mix with added water and dryed thyme.

The last miso for this year is a standard rice miso.

2021 has been a very good year! Especially with regards to the gardening, fermenting and marketing. Even our health has been better than usuall with the exception of a few close calls. Altho the news of the world is unsettling, it’s been fine around here.

Sometimes I get the notion that Miso has wonder working properties.

And to celebrate I just happened to make a new batch of herb barley miso.

That is, 2 years from now

Another experiment!

I got some old fashioned field peas (called grey peas here) and boiled them. I now think I should have boiled them longer with more water – the mix turned out too dry.

I divided the peas into 2 batches and made a 2 year and a 1 year miso. This time I adjusted the 1 year miso, giving it more salt.

I added a deciliter brine On top because it looked and felt too dry. See what happens.

I got off to a late start this fall, so I have to make alot of miso now – 2 batches a week and a new batch of koji every other day.

Yesterday a standard herb rice miso

It’s been a while since my last post (it was getting repetitive and tiring). I took a break.

Recently I got a new customer. One that wants glutenfree and soyfree miso, in larger quantities too. I haven’t been making much of that kind of miso concentrating more on soybean miso made with barley or rye koji.

So now I have to start making much more miso using rice koji and other beans like lupin, fava, chickpeas and such, and preferably quickly fermented until I get a good stock of 2 year such.

Yesterday I washed, soaked and boiled a kilo of eco chickpeas.

After cooling down overnight they are ready to grind

I then divided the batch into two so I could make both 6 month and 12 month miso. I haven’t made quick miso with chickpeas before, so this is new for me and a bit of an experiment.

I then mixed in the rice koji and salt.

Put into jars, label and put away for fermentation.

Recipe for 6 month miso;

500 gram chickpeas (dry weight)

600 gram rice koji

100 gram seasalt

Recipe for 12 month miso;

500 gram ckickpeas

550 gram rice koji

110 gram seasalt

  • Wash and soak beans
  • Boil 4 hours
  • Let sit overnight (ca 10 hours)
  • Grind beans
  • Mix ingredients
  • Put into fermentation jars
  • Let ferment alloted time

Chickpeas for the last batch of miso for this season.

Using the standard recipe, but with chickpeas instead of soybeans and rice koji, makes this one both soy free and gluten free.

Vicia faba or field beans (åkerbönor in swedish) make an excelent miso. I made a test batch 2 years ago which we opened recently. The flavor is great, as well as the color, but the consistancy is a bit runny, making it more like a soy sauce.

Fava beans are rich in protien almost comparable to soy, but that’s not important, it’s the umame flavor mix that is the most important thing with miso and soy sauce, and fava miso does it.

Over the coming years I’ll be making a lot more, adjusting the recipe to make it more like a proper miso – things like cooking time, grinding and the mix of ingredients.

I made a new fava miso yesterday using rye koji. I cooked the beans only 45 minutes which is quite an improvement over the 4 hours for soybeans. This time I’m using rye koji making this more of a local product. I also tried to grind it more in order to break the rye koji into smaller pieces. Further it seems like the cooking liquid may have been too much, but after the rye soaked in, it appears the consistancy might be alright.

Now to wait 2 years to see how it turns out.

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.