Archives for posts with tag: Rice miso

I got some broad beans from a fermentation friend last fall to try out for making miso, so for the first miso of this year I’ll make some.

They came peeled and dryed.

The cooking time is much shorter than for soybeans, and I cooked them a little too long and managed to turn it into a slurry.

No problem! I mix in the standard amount of rice koji and salt…

grind it a bit, put it into jars, let it ferment 2 years, and hope the flavors develop satisfactorily.

The broad bean (or fava bean, or åkerböna) has a high protein content, almost as good as in soybean. The most important factor is that it is very easy to grow in this northern climate, while the soybean is almost imposible. Now if the flavor is good that’s great, but I will undoubtedly continue to make traditional soybean miso.

Many years ago I successfully made pea miso using local peas, but the flavor was not good enough, so I don’t make it any more. I still make good chickpea miso, but the chickpeas are imported, and I would like to make a miso with local ingredients as far as possible.

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. 


No fun messing about in the garden today, so in keeping with this years early start at miso making, I’ll make some herb rice miso. 

With some foresight, I cooked a load of sojbeans last night. 

And with some garlic, basil, oregano, thyme and of course rice koji and salt. 


And 2 years fermentation.


The small amount on the right got a diced fresh cayenne pepper too. 

Mixed and ready for fermentation. 

Sometimes there’s a small amount that doesn’t fit and is put into a smaller jar. This time I added some garlic, ginger and fresh cayanne pepper, just to see/taste how it turns out. 


It will be good to have some miso ready for sales in september 2 years from now. 

I usually start my miso making season in november, but it looks like I may be running low already. So I soaked a kilo of soybeans and cooked them to make a batch of 2 year rice miso tomorrow morning. 

I have to look ahead 2 years based on the this falls sales. 

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,

I made my last batch of miso for this season. A 2 year rice miso. 

  
  
Now for some full time gardening. 

This time there is a mix of home grown herbs thrown into the otherwise ordinary 2 year rice miso. 

  
  
It’s really good!

I cooked a kilo of soybeans yesterday evening.   

Now look what happened.   

In a 2 year twinkling of the eye it will become rice miso!

A Dark Rice Miso  
The last miso for this season is a rice miso. It uses the typical polished rice koji, but this time the koji was made using barley koji stater (tane koji). This should produce a darker rice miso than usual. We’ll find out after 2 years of fermentation, but by using glass fermentation jars we’ll be able to see the progress earlier than that. 

Now for some skiing, and then I’ll get into koji growing again.