Archives for posts with tag: Miso

My contribution to the world of miso (I presume). I’ve never heard of a miso with herbs added before fermentation.

I use my standard recipe for rice miso, then add a deciliter each of thyme, oregano, basil and 5 or 6 cloves of garlic.

I think I’ll need some sweet white miso for a possible fermentation festival in march in Uppsala next year. So I made some.

1 kilo soybeans (China eco), 1,2 kilos rice koji and 200 grams seasalt.

That’s less salt and more koji making the fermentation go much faster.

Usually I leave it to ferment for 6 months, but 5 will be fine too.

It’s tasty and sweeter, but you need more to get a good saltiness and umame strength. It doesn’t hold as long either.

This week 5 liters of barley miso.

2 years fermentation.

Another sign of autumn.

Rice miso. The first batch of miso this season.

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.

The last batch of koji for this year is put out to dry.

I’ve gone through about 15 kilos barley, 10 kilos rye, and 16 kilos of rice turning it into koji. Some has already been made into miso, some has been sold, a little more will be made into miso and the rest will be saved to sell or make into miso in the fall.

The koji making season is over for this year. Now it is time to start planting seeds.

Happy Easter

The last of the pumpkins are looking pretty bad these days.

But not bad enough that we can’t make a delicious pumpkin miso soup for Easter dinner.

A couple weeks ago I reported on a koji that turned ugly, but not not bad. It had a good smell and taste. So now I made a miso with it to test it’s enzyme power, using the standard recipe.

I cooked 1 kilo of soybeans (there’s about 2 kilos of cooking liquid too).

1 kilo of ugly rice koji thoroughly ground in.

Then 460 grams seasalt mixed in.

Then put into fermentation jars to watch for 2 years. So far it looks just like it should.

I’m done making barley and rye koji, as well as barley and rye miso for this season. There should be enough koji for sales and making miso in the fall.

But I still have to make about 10 kilos of rice koji, and the first batch is getting ready.

I’ve made a few varieties of koji this season using tane koji from different companies, and I wanted to test the effects on miso, so I cooked a kilo of soybeans last night. This morning I divided the beans into 2 portions.

I ground them and mixed in the koji and salt and put it into jars. You can already see the difference.

The one on the left is made with koji grown using starter (tane koji) from Gem Cultures. The one to the right using starter from Higuchi.

It seems I divided the beans poorly, which means the proportions are all off. Nevertheless, it will be interesting to see how they develop over the next 2 years.