Archives for posts with tag: Miso

Thinking ahead!

Two year rice miso.

The first for this year.

Steadily more miso – this week a chickpea miso.

1 kilo of chickpeas well cooked, 1 kilo rice koji ans 460 grams seasalt.

I got a load of swedish grown soybeans from Per Modig via Christian at Stortallens Tempeh. Soybeans is a borderline crop this far north and many years we get nothing but a few Edamame.

These are a bit darker in color and oddly shaped. Perhaps not as good for tempeh, but great for miso. I’ve tried them many times in the past.

Just wash, soak and cook them as usual.

Tomorrow I’ll put together a rye miso.

A kilo of french organic soybeans well boiled. 1 kilo rice koji made with Gem Cultures starter. 460 grams seasalt. 2 years fermentation.

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!

It’s a cold early saturday morning before going to the market, a hearty breakfast is neccessary.

Oatmeal mush with lingonberry jam, yoghurt and rosehip powder, a cup of coffee, and of course a cup of miso.

We haven’t been at the market for over 2 months now because of the virus precautions. Inspite of still present dangers we can’t wait any longer but are packaging pickles and miso and some early vegetables.

We are getting up early tomorrow morning (saturday) and will be at the Fyristorg Market from about 08:00 to 13:00.

One more miso before closing shop for the summer.

This one is a regular chickpea (rice koji) miso for those who want to avoid soy and gluten. But that’s not all, it’s a very tasty miso and becoming popular too.

Now I can consentrate on the garden and vegetables and fruit.

Usually associated with fall, pumpkin soup tastes mighty good cold spring days too. We have a few pumpkins left still.

It just needs a little miso.

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.