Archives for posts with tag: Rice koji

My contribution to the world of miso (I presume). I’ve never heard of a miso with herbs added before fermentation.

I use my standard recipe for rice miso, then add a deciliter each of thyme, oregano, basil and 5 or 6 cloves of garlic.

I think I’ll need some sweet white miso for a possible fermentation festival in march in Uppsala next year. So I made some.

1 kilo soybeans (China eco), 1,2 kilos rice koji and 200 grams seasalt.

That’s less salt and more koji making the fermentation go much faster.

Usually I leave it to ferment for 6 months, but 5 will be fine too.

It’s tasty and sweeter, but you need more to get a good saltiness and umame strength. It doesn’t hold as long either.

I still have s couple of batches of miso to make before summer. Today it was an herb miso. Soybeans, rice koji, salt, garlic, thyme, oregano and basil.

The last batch of koji for this year is put out to dry.

I’ve gone through about 15 kilos barley, 10 kilos rye, and 16 kilos of rice turning it into koji. Some has already been made into miso, some has been sold, a little more will be made into miso and the rest will be saved to sell or make into miso in the fall.

The koji making season is over for this year. Now it is time to start planting seeds.

A couple weeks ago I reported on a koji that turned ugly, but not not bad. It had a good smell and taste. So now I made a miso with it to test it’s enzyme power, using the standard recipe.

I cooked 1 kilo of soybeans (there’s about 2 kilos of cooking liquid too).

1 kilo of ugly rice koji thoroughly ground in.

Then 460 grams seasalt mixed in.

Then put into fermentation jars to watch for 2 years. So far it looks just like it should.

My last batch of rice koji started to go gooey, so I spread it out in the wooden trays instead of the terracotta forms in order to air it out and dry it more. I don’t know why it went wrong, but I believe it’s because I mixed kinds of rice from 2 different sources and of differing quality. I noticed already after steaming that it looked off.

I succeeded it seems. After 2 days the smell and the taste were fine, and altho it didn’t look like it should, I put it out to dry and will use it later for a batch of miso.

This morning I started the fourth batch of rice koji.

Growth is good with the new package of starter (tane koji) from Higuchi.

Now I have a half kilo ready to send off to a costomer.

I’m done making barley and rye koji, as well as barley and rye miso for this season. There should be enough koji for sales and making miso in the fall.

But I still have to make about 10 kilos of rice koji, and the first batch is getting ready.

Actually it’s 100% miso, of course.

But I only had 800 grams rice koji left from last years production, so that’s 80% from my standard recipe for 2 year miso, which is:

  • 1 kilo soybeans
  • 1 kilo koji
  • 460 grams seasalt

So this time it was 800 grams each of beans and koji, 370 grams salt and put into a 4 liter jar.

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