Archives for posts with tag: Rice koji

During the 48 hours of koji cultivation one must take care of it.

I open the heat chamber every morning and evening if not more often. I check the moisture (if the inoculated rice is getting too wet or too dry), the thermometer to make sure that the temperature is around 30 centigrade and then add air by paddling the mass back and forth a few times.

Then back into the warmth for a while.

I need some rice koji. I’ve already run out of that which I made this spring. So off to an early start.

Just inoculate steamed rice with good tane koji, and put it in the heat chamber for a couple of days.

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This week it is an herb miso.

Standard recipe for 2 year rice miso with garlic, basil, thyme and oregano added.

There will probably be a fermentation festival in march next year, so I’ll need some 6 month miso. Sweet white miso.

I cooked 1 kilo of french eco soybeans last night. Then this morning after grinding the soybeans, I mixed in 1.2 kilos rice koji and 200 grams seasalt, and put it into fermentation jars.

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.