Archives for posts with tag: Rye koji

Vicia faba or field beans (åkerbönor in swedish) make an excelent miso. I made a test batch 2 years ago which we opened recently. The flavor is great, as well as the color, but the consistancy is a bit runny, making it more like a soy sauce.

Fava beans are rich in protien almost comparable to soy, but that’s not important, it’s the umame flavor mix that is the most important thing with miso and soy sauce, and fava miso does it.

Over the coming years I’ll be making a lot more, adjusting the recipe to make it more like a proper miso – things like cooking time, grinding and the mix of ingredients.

I made a new fava miso yesterday using rye koji. I cooked the beans only 45 minutes which is quite an improvement over the 4 hours for soybeans. This time I’m using rye koji making this more of a local product. I also tried to grind it more in order to break the rye koji into smaller pieces. Further it seems like the cooking liquid may have been too much, but after the rye soaked in, it appears the consistancy might be alright.

Now to wait 2 years to see how it turns out.

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.