Another rye miso
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.
At about this time last year I got the idea of trying rye for koji making. I had my grain farmer run the rye grains through the husking machine he uses for barley. It worked fine, so I made 3 batches of rye miso. The first one, a 6 month miso, was good and now long eaten up. The second, a 1 year miso is now open and it is great. It has a flavor of it’s own.
There is a 2 year miso too, to open next year.
In the mean time I must get busy and make more rye koji and rye miso.
It grew very well
I’ll make some with the other barley tane koji too – and a couple batches of 2 year rye miso.
It’s gone about 6 months since I made my first ever rye miso. One batch was a sweet miso – more rye koji, less salt and less time. I have opened it and tasted it.
And made a vegetable soup with it.
Nice color and smell. It was, of course, a bit weak because of the short fermentaion time, but very tasty. It had the sweet-sour flavor of a good sweet miso, and the umame effect was great. Ot will be interesting to see and taste the development of the 1 year and 2 year miso versions. When the time comes.
The second batch of rye koji is a great success too.
That’s the last batch of koji for this year – 27 batches in all. Some have gone to making miso and amazake already, but there should be plenty left for more miso now and this fall, as well as for selling. And if I run out, I can always make more in december.