Archives for posts with tag: Soybeans

Another batch of 9 month miso.

This time it’s going to be a short time fermentation miso – a nine month soybean rice miso – not like a sweet white miso but a darker, saltier, more umame style miso.

The soysauce makers are able get a dark umame rich soy sauce in 9 months, but they have a different recipe, sometimes additives, machines and scientifically controlled conditions in order to speed up and maximize the fermentation. I’ll try tweeking my recipe and methods and see how good a miso I can get.

1 kilo soybeans, 1.2 kilos rice koji and 400 grams salt.

And I’ll try to keep a higher temperature during fermentation. I may try mixing in air at regular intervals too.

It should be finished in october, but we’ll probably open one of the smaller jars in september to taste how it’s going.

And to celebrate I just happened to make a new batch of herb barley miso.

That is, 2 years from now

Thinking ahead!

Two year rice miso.

The first for this year.

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).