Archives for posts with tag: Rye miso

I got a load of swedish grown soybeans from Per Modig via Christian at Stortallens Tempeh. Soybeans is a borderline crop this far north and many years we get nothing but a few Edamame.

These are a bit darker in color and oddly shaped. Perhaps not as good for tempeh, but great for miso. I’ve tried them many times in the past.

Just wash, soak and cook them as usual.

Tomorrow I’ll put together a rye miso.

This time with herbs.

Another rye miso

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.

Another batch of rye miso.

The 2 on the left are from today made with dark rye koji. The ones on the right I made a few days ago with light rye koji.

The light koji is made with starter from Higuchi Shoten Japan, and the darker with starter from Gem Cultures USA. It will be interesting to see how they progress and taste 2 years from now and to compare this with a similar test I set up earlier last spring with 2 batches of barley miso.

While recuperating I can continue making miso. Today it’s a rye miso made with light rye koji.

There is still some koji from last spring, but soon I’ll get into making this years koji.

My first batch of light rye koji was dried and ready to use, so I boiled a kilo of french eco soybeans.

This time I’m using the rye koji made with Higuchi yellow barley tane koji. The next batch will be with the one from Gem Cultures.

I’m using the standard 2 year miso recipe.