Archives for posts with tag: 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.

Still making miso.

A standard barley miso.

I’m expecting the market will be going strong 2 years from now.

With the virus epidemic growing and me in the old age risk group, it’s time to tighten up my diet – less sugar and dairy and more miso and pickles (lactic acid bacteria fermentaions).

Breakfast today

Oatmeal with no milk or yoghurt and homemade fruit sauce.

With intant miso broth

A cup of hot water and a spoonful of miso couldn’t be better or faster.

And with all the events being canceled, I’m happy to stay home and do the spring chores around here.

Besides that, I’ve had a medical check up recently saying I’m healthy but have heightened levels of blood sugar and cholesterol, so it’s time for a little change.

This time I made a batch of 6 month miso for use and sales this summer.

More koji and less salt.

The enzymes and microbes get going much quicker and stronger, so don’t fill up too full, but leave a larger empty space at top.

First market this year at Fyristorg.

Not many sellers and not many buyers, but it’s going pretty good for this time of year.

The mix was a bit dry this time. It usually fills these 2 jars all the way to the top or more. I obviously didn’t have as much boiling liquid left with the cooked beans as I should have. I should have added more liquid before grinding and mixing, but instead I added a deciliter of salt water to the top of each jar. I hope it soaks in. If not, I’ll get some tasty chickpea tamari.

I also started to measure things, like the water content after cooking, so I can compare with later batches in order to find an optimal weight after boiling. This time it was 1.3 kilos water.

The swedish soybeans I had yesterday were boiled and cooled overnight. They look pretty good, a bit dark maybe, but that’s all right for a barley miso.

The ground mash looks fine too.

And in the jar it looks just right, as it should.