Archives for posts with tag: Rice miso

Now when we need it most. But I’m making more fermented food than ever. This week it’s a light miso with rice koji, soybeans and salt with a 1 year fermentation time.

Hopefully we’ll be able to have the big fermentation day later in spring or this fall.

The first miso for 2020 is a 2 year rice miso.

Using eco soybeans from China and my standard recipe for 2 year miso I got this.

Today was set up for a full day of fermentation preparation. It started this morning with the last cultivation of the fourth batch of koji. Soon to be done, I put a new load of rice to soak for the next koji batch.

Last night I boiled a kilo of soybeans for a new batch of miso, ready to grind and mix with koji and salt.

Making another 2 year rice miso.

I bought cabbage yesterday to make more sauerkraut.

Then to end the day a new batch of koji.

This was not a typical day tho. Usually I have a lot of other stuff to do, as well as being a bit more lazy.

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.
  • ‘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.

    After the overwhelming fermentation day in Uppsala, things are getting back to normal. One thing I learned was that i will need to make more koji and miso

    Rice koji growing well.

    More rice miso to ferment.

    Tofu is great in miso soup. Almost a must. You can also make a tofu pickle. Just put tofu pieces in a jar of miso.

    A day or two is good enough. Then wipe or rinse off and eat.

    I put in some radish halves too.

    This week – another batch of 2 year rice miso.

    Another sign of autumn.

    Rice miso. The first batch of miso this season.

    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.