Archives for posts with tag: Rice koji

I had about 3 kilos of rice koji left, so I’m off to a good start with this new year of miso making.

Quickly, before the end of the year, I have to make another miso – a sweet white miso. This time I make it with already cooked eco soybeans, a greater proportion of rice koji and a lesser amount of salt, so that it will ferment faster and be ready after about 6 months.

The result – soon to be consumed.

It appears that I will be needing more miso for 2 years from now. I have quite a lot of rice koji left, so amid the digging and the holiday rush, I had better make a couple more batches. 

As you may notice, I couldn’t get any swedish grown soybeans this time. The grower has been having trouble with the soybean crop a couple of years now. So, organic beans from China will have to do. 

The miso will be just as good. 

I’ve finally run out of rice and starter for rice koji – 15 batches should be enough for the rest of the year. 

This seasons barley miso is made, now I will make three batches of rice miso. The first is a regular 2 year rice miso, consisting of 1 kilo of newly-made rice koji, 1 kilo soybeans boiled yesterday evening and 460 grams seasalt. 

Mashed and mixed,

Then put into jars for 2 years of fermentation,

The first 3 batches of this seasons rice koji. 

The first batch is done – dried and packaged. The second has grown well and is now spread out to dry. The third has been steamed, inocculated and will now grow for 2 days. I plan to make 10 batches in all. 

Now that I’ve made 10 batches of barley koji and I’ve run out of suitable barley it’s time to switch over to making rice koji. 

Instead of wooden trays, I have found that terra cotta bread forms work much better for rice. 

The terra cotta forms are unglazed, so they breath and hold a certain amount of water – just right for rice koji growing, barley koji however, grows better in the wider open wooden trays. 

For the last miso batch of this year I made one with chickpeas instead of soybeans. The experiment I did 2 years ago, at the request of a customer who is alergic to soybeans, turned out so good and popular, that it will become a regular item.

I boiled the chickpeas, but only 2 hours instead of the 4 for soybeans, then after a night of cooling, ground them,

mixed in the rice koji and salt.

Now for the 2 year fermentation.

I used;

  • 1 kilo chickpeas
  • 1 kilo rice koji
  • 460 grams seasalt

And followed the standard proceedure for making 2 year rice miso. You can find the recipe under the menu above. 

I cooked the soybeans and gathered the other ingredients for this seasons Herb Miso. 

I use the standard rice miso recipe of 1 kilo soybeans, 1 kilo rice koji, 460 grams of seasalt, but then I add 1 deciliter each of basil, oregano and thyme, plus 6 cloves of garlic to the mixture. 

Ready for the usual 2 year fermentation. 

Next week I will be making my last batch of miso for this year. It will be a chickpea miso. So keep your eyes pealed. 

A journalist came to find out some more about ‘mold in food processing’. What could be a better way to start the miso season. I prepared soybeans and then made a batch of rice miso when Hanna Dahlström came. 

The happy result.

We also discussed mold growing (and use) in detail – how to make the rice koji etc, but that process takes about 5 days, so no hands-on demonstration this time. 

I have enough koji left from earlier this year for several miso batches, and I will be making more koji in January and February for miso production next year.