Archives for posts with tag: Soybeans

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.

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.

It appears that I will be needing more miso for 2 years from now. I have quite a lot of rice koji left, so amid the digging and the holiday rush, I had better make a couple more batches. 


As you may notice, I couldn’t get any swedish grown soybeans this time. The grower has been having trouble with the soybean crop a couple of years now. So, organic beans from China will have to do. 

The miso will be just as good. 

The other day I boiled some soybeans for making 2 trial versions of rye miso that I can taste earlier. But I messed up and slightly toasted them in the end. Everything has to be perfect for this test, so I couldn’t use the beans. But they weren’t bad enough to throw away either. 


So, while a new batch of beans are cooking, I can use these to make some soy patties. 

Mix in onions


Herbs and salt


Oat meal and and whatever other stuff is desired


Mix and grind


Fry patties



Eat them


And finally, freeze in the leftovers.