This week – another batch of 2 year rice miso.
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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.
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 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,
