Archives for posts with tag: Rice koji

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

Chickpeas for the last batch of miso for this season.

Using the standard recipe, but with chickpeas instead of soybeans and rice koji, makes this one both soy free and gluten free.

Rice miso with herbs typical of southern france (grown in my own garden of course).

This miso tends to expand alot while fermenting for 2 years, so I left a larger empty space at the top.

Thinking ahead!

Two year rice miso.

The first for this year.

Steadily more miso – this week a chickpea miso.

1 kilo of chickpeas well cooked, 1 kilo rice koji ans 460 grams seasalt.

Last week a 2 year rye miso, this week a 1 year rice miso.

A kilo of french organic soybeans well boiled. 1 kilo rice koji made with Gem Cultures starter. 460 grams seasalt. 2 years fermentation.