Field beans (Åkerbönor). Local too.
A double batch, quick and easy to cook and grind.
Archives for posts with tag: Rice koji
Another batch of 9 month miso.
Here’s another type of fermentaion if you have some good rice koji. You can make this with barley koji too.
4 cups of rice boiled about 40 minutes to softness. No salt!
Cool to about 50 degrees centigrade.
Mix in 3 cups of koji and put in a jar, but not sealed air tight.
Then put into the oven at the lowest temperature (50 – 60 degrees) and keep at that temperature for 7 to 8 hours. Or use a heat chamber.
When done eat alot quickly, give away or freeze for later use.
It’s a great sweetener for desserts.
This time it’s going to be a short time fermentation miso – a nine month soybean rice miso – not like a sweet white miso but a darker, saltier, more umame style miso.
The soysauce makers are able get a dark umame rich soy sauce in 9 months, but they have a different recipe, sometimes additives, machines and scientifically controlled conditions in order to speed up and maximize the fermentation. I’ll try tweeking my recipe and methods and see how good a miso I can get.
1 kilo soybeans, 1.2 kilos rice koji and 400 grams salt.
And I’ll try to keep a higher temperature during fermentation. I may try mixing in air at regular intervals too.
It should be finished in october, but we’ll probably open one of the smaller jars in september to taste how it’s going.
Twice the standard recipe.
This week I boiled 2 kilos of chickpeas. After grinding I added 2 kilos of rice koji and 920 grams seasalt.
The makings of 10+ kilos of miso. Just wait!
I have a customer wanting to buy considerably larger amounts of miso, but I want to remain a small kitchen hobby outfit. I don’t want to start a business enterprize with all that entails, and besides I’m getting old and should be scaling down. I think I may have come up with a solution.
I teach this willing costomer how to make her own koji and miso and help her get going. In the mean time I start making larger batches to help fill out the learning time.
Considering the normal fermentation time of 2 years, we have that much time to get her on her own.
I’ve already started to make more koji on the same level but more continuously. And yesterday I made a larger batch of rice miso – 1.5 times the standard recipe.
Next week I’ll try 2 times the standard recipe.
Yesterdays chickpea miso.
In the meantime all the good skiing snow has melted.
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.
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
timogarden 