Archives for posts with tag: Miso

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.

I made my last rice koji a few days ago for this season. I have enough now for a couple more miso batches, sales and the fall season miso making. About 20 kilos in all.

Now I have to make barley and rye koji.

‘I should have made more 2 years ago.’ I’ve said that so many times. Now I’ve sold so much miso that it looks like I won’t have enough for this summers markets. And we are already planning for a new Fermentation Day in october. I am making more koji and miso now, but it won’t be ready in time, so I’ll have to make a couple more batches of 6 month miso to supplement the supply.

I’ll also make a 6 month miso with barley koji in june for the december markets.

Yesterday was the big Fermentation Day in Uppsala. All sorts of fermentation were represented.

We have been planning this since last year, and last week was one week of intense preparation. This event was modeled on the Fermentation Festival in Uddebo, which we have participated in the previous three years. The organisers in Uddebo wanted to take a break (and rest), so we felt we had to try doing it in Uppsala. Luckily an old friend Kent Wennman was equally enthusiastic. He has an event location as well as a great deal of experience in arranging events in Uppsala, so all the organising went smoothly. As it was our first time at this subject we worried that it could be a flop. On the other hand it could get out of hand. As it turned out it almost got out of hand, but went very well.

We planned to have good sales.

Photo; Joel Öhlund

When the doors opened, the crowd flowed in in a steady stream all day. I was surprised that so many were interested in miso and koji, and was so overwhelmed that I didn’t have time to take any good pictures.

I didn’t forget to hold my talk on how to make homemade miso and koji.

Photo; Finn Öhlund

We had 5 kinds of fermented vegetables, 6 kinds of miso and 3 types of koji. We thought we had a good supply of everything including extra jars of fermentations and packages, so we could package more on the spot, but alas we ran out early and should have had more.

It went so well, we are already talking about having another fermentation day soon.

Chickpea miso is very tasty.

It’s soybean free made with well cooked and ground chickpeas.

Using rice koji makes it gluten free as well.

I use the same standard recipe as for other 2 year misos. That is; 1 kilo beans, 1 kilo koji and 460 grams seasalt (well 459 grams).

With cooking water that makes nearly 5 kilos mix to ferment 2 years.

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.