Archives for posts with tag: Rice koji

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.

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.

This week we made a rice miso using the standard recipe Р1 kilo sojabönor, 1 kilo koji och 460 gram seasalt.

I have been making a lot of rice koji lately, about half using starter from Higuchi Shoten and half with starter from Gem Cultures, so I got the idea to test them parallel (again? – I think I have before, but not done yet – I’ll have to check).

This time, after cooking the beans, I divide everything in half.

Grind, mix and package as usual.

And watch and wait 2 years.

The last batch of inoculated rice is in the incubator.

About half inoclated with Gem starter and half with Higuchi starter, 25 kilos of polished eco rice turned into about 22 kilos of koji.

It looks like I have a good supply for the rest of the year.

But not done yet!

Now for barley and rye koji. I’ve ordered 10 kilos each of slightly polished barley and rye from a local eco farmer who has a polishing machine which I’ll get next week.

The first miso for 2020 is a 2 year rice miso.

Using eco soybeans from China and my standard recipe for 2 year miso I got this.

Yesterday I made christmas weeks miso – a 2 year chickpea miso.

Using rice koji makes it a gluten and soy free miso. It’s very tasty too!!

Today was set up for a full day of fermentation preparation. It started this morning with the last cultivation of the fourth batch of koji. Soon to be done, I put a new load of rice to soak for the next koji batch.

Last night I boiled a kilo of soybeans for a new batch of miso, ready to grind and mix with koji and salt.

Making another 2 year rice miso.

I bought cabbage yesterday to make more sauerkraut.

Then to end the day a new batch of koji.

This was not a typical day tho. Usually I have a lot of other stuff to do, as well as being a bit more lazy.

This week we make some special miso. A regular barley miso with herbs and a 2 year rice miso using small black soybeans (a heritage variety from what I understand).

The beans were boiled the usual 4 hours and left overnight, then ground and mixed with rice koji and salt as per my standard recipe.

Then packed and put away for fermentation.

The jars on the right are the barley herb miso, on the left is the small black soybean miso.

The first batch is done and ready for drying, while the next batch is inoculated and ready to put in the chamber.

It’s the second day (36 hours). The tane koji (starter) spores have long since germinated and the mycelium has grown so much that it has started to bind the rice corns into a cake.

The smell is right – delightfully sweet and fruity. The temperature is right after a slight adjustment, and the moisture, tho a little on the wet side, is OK. Now I’ll break up the clumps while adding air and put it into the heat chamber for another 12 hours.

At the same time the next batch of rice is washed and soaking for tonights steaming.