Archives for posts with tag: Rice koji

Presto

  • It’s a 2 year rice miso, standard recipe (1 kilo each of soybeans and rice koji and 460 grams seasalt), in a 5 liter fermentation jar with plenty of room at the top for expansion.
  • Probably the last regular miso this season. A 6 month rice miso, it’s kind of an extra emergency batch for the fermentation festival in october.

    Now I just have a couple more experiments to do.

    The first experimental miso this season is lupine miso. With the the skin still on, 4 hours of boiling and cooling overnight, they turned out pretty dark.

    I used the standard recipe with rice koji, and now it will get a 2 year fermentation.

    Another chickpea miso.

    I had a bag of 900 grams rice koji and 400 grams of chickpeas, so all I needed was to get 500 grams more chickpeas and weigh up 414 grams salt, and I would have a 90% miso – 90% of the standard recipe.

    Chickpea miso has sailed up as a good seller. It’s gluten free, soy free, and it has a very good flavor.

    ‘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.

    I figure I’ll be needing bigger and more batches of ‘sweet’ miso for the near future.

    Based on 1 kilo of soybeans, I’ve calculated that I’ll need 1.1 kilo rice koji and only 200 grams seasalt for a larger amount of 1 year miso.

    After washing, soaking, cooking (4 hours), cooling and grinding the soybeans, then mixing in the koji, grinding some more, mixing in the salt and putting it into tight jars, it’s ready for a 1 year ferment.

    It should be done in time for next years Uppsala Fermentation Day if we have one at the same time as this year. However, Kent, the grandmaster this year, is already talking about doing it again this fall in October. I’ll have plenty of miso, I’m sure, but I’ll have to make a big batch of 6 month miso for that event too.

    After the overwhelming fermentation day in Uppsala, things are getting back to normal. One thing I learned was that i will need to make more koji and miso

    Rice koji growing well.

    More rice miso to ferment.

    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.

    But good amazake.

    I made 2 basic mistakes. I mixed in some old rice, and I steamed one portion twice as long as I should have. I always steam the rice about 20 minutes but got mixed up and cooked it twice. The old rice got a little soggy, and the double cooked got really soggy. I can probably save the properly cooked rice as koji, but the soggiest portion will have to be relegated to the desert corner. It is very sweet with a tinge of alcohol – amazake, so it can be eaten as candy now or be made into a desert. So bad turns good.

    Now I’ll have to take a break and clean the equipment before starting up again.

    This time it’s a rice miso with the standard proportion of ingredients, but with herbs added.

    Herb miso for 2021.