Archives for posts with tag: Rye koji

This time with herbs.

Another rye miso

I’ve made all my rice, barley and rye into koji now. Here’s the last batch ready to dry.

But it’s a bit early! It’s not time to start planting seeds for the garden yet either, so I think I’ll buy more barley and continue to make koji for this fall.

With no winter in sight, I’ll have to call it spring activies I’m into now.

No miso this week, but barley and rye koji growing is still going on – blooming strong.

While warm wind storms blow outside, I can hide in my tarp protected workshop behind the house and do some carpentry and maintanance.

Like more vegie cages

Decking

And cubistic garden art to sit on

A cold frame window to fix

Sorting nails and other stuff

The last batch of inoculated rice is in the incubator.

About half inoclated with Gem starter and half with Higuchi starter, 25 kilos of polished eco rice turned into about 22 kilos of koji.

It looks like I have a good supply for the rest of the year.

But not done yet!

Now for barley and rye koji. I’ve ordered 10 kilos each of slightly polished barley and rye from a local eco farmer who has a polishing machine which I’ll get next week.

I only had 750 grams of rye koji left from last springs production, so I measured out 750 grams of soybeans to cook and 345 grams seasalt to mix in.

I have one more batch of rice to turn into koji, then I’ll have to order some barley and rye for more koji making.

When it comes to making miso anyway.

Last years last miso was a rye miso made 2 days ago.

That makes 12 batches this fall (ca 1 a week). 2 each of 5 main types of miso and a couple of odd ones.

To add to the supply.

That should be enough to eat, use and sell for the next two years.

Good New Year!

This weeks batch is a 2 year Rye Miso.

This time it was a little too much for the 2 jars, so I put the extra into a small jar with some chili peppers just for fun.

This week – rye miso made with rye koji.

And my new, stronger stick mixer.

I finally got the last koji done for this season, maybe for the year.

It’s a rye koji made with barley starter bought from Japan (Higuchi).

In the last 4 months I’ve made about 30 kilos of rice, barley and rye koji. I’ve used a lot already, but there is plenty left for sales and for miso making in the fall. If I need more I can always get the process going again.

Now I can concentrate more on the garden.