Archives for posts with tag: Soybeans

Last week a 2 year rye miso, this week a 1 year rice 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.

A kilo of french organic soybeans well boiled. 1 kilo rice koji made with Gem Cultures starter. 460 grams seasalt. 2 years fermentation.

This time with herbs.

The swedish soybeans I had yesterday were boiled and cooled overnight. They look pretty good, a bit dark maybe, but that’s all right for a barley miso.

The ground mash looks fine too.

And in the jar it looks just right, as it should.

Per Modig has been working with ecological farming in southern Sweden for years. Along with everything else he grows soybeans. Some years are better than others, and the last 2 years have been bad, so I’ve been having to use eco soybeans from China, France and Italy.

Last year was better, and now I have some of his to try for a miso mix.

Not as perfect as chinese soybeans, but after washing they look pretty good (acceptable anyway).

This week – a barley miso.

Using my standard recipe for 2 year miso.

There will probably be a fermentation festival in march next year, so I’ll need some 6 month miso. Sweet white miso.

I cooked 1 kilo of french eco soybeans last night. Then this morning after grinding the soybeans, I mixed in 1.2 kilos rice koji and 200 grams seasalt, and put it into fermentation jars.

Time to start the miso and koji season. Even tho there is still much to do in the garden, there are plenty of cold, rainy, snowy days coming when it’s nice to stay indoors in the kitchen fermenting.

Soybeans washed and soaking for cooking tonight.

Friends have given me bean samples to test for making miso.

On the left is culinary lupines from France (I believe) from a tempeh maker in west Sweden, and on the right are small black beans and large ‘soy’ beans from a japanese friend. Last year I tried field beans, which is still fermenting.

This year I’m starting with a half a kilo of lupines soaking.