Archives for posts with tag: Soybeans

This seasons barley miso is made, now I will make three batches of rice miso. The first is a regular 2 year rice miso, consisting of 1 kilo of newly-made rice koji, 1 kilo soybeans boiled yesterday evening and 460 grams seasalt. 


Mashed and mixed,


Then put into jars for 2 years of fermentation,

I think I will make some barley miso tomorrow. 

  

I’m washing, rinsing and soaking a kilo of soy beans for tonights cook. 

The soybeans are, as usual, organicaly grown, in southern Sweden by soybean enthusiast and breeder Per Modig. 

A kilo of barley koji

 
I wrote green on the label, but can’t remember why (I made it last winter). It’s obvious that it’s barley which always goes green – perhaps this one was greener than usual. 

That just goes to show why it’s so important to keep good notes, labels and proper documentation. 

Better luck next time. 

The ground is frozen now, and it’s time to get into miso making.  

Ecologically grown swedish soybeans, seasalt and rice koji I saved from spring.  

Ground and mixed 
Todays result: 5 liters of 2 year rice miso.  

When I’ve used up the rest of the koji I made last spring, then I’ll have to make a bunch for next year. 

Now for a batch of Herb Miso
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To the usual 2 year rice miso, I add some home grown herbs. This time; basil, thyme, oregano and some garlic to be fermented along with the swedish eco soybeans, rice koji and salt.

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It’s time to get into miso and koji making again. I still have koji left from last years production, so I’ll use it first.

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Rinsing and soaking swedish ecological soybeans for tonights boil and some 2017 years miso.

It is supposed be stormy tomorrow with wind, rain and even snow, so I took out the ingredients for making miso.

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Soybeans, koji and salt.

I still have about ten kilos of koji I made in the spring. I can make quite a lot of various kinds of miso before I have to make more.

The soybeans are washed and put to soak for tonights boil.

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One of my customers said that she can’t eat miso because she is allergic to soy, so I said that I would try to make some chickpea miso. Here it is;

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I used my standard rice miso recipe but replaced soybeans with chickpeas. I soaked and cooked the chickpeas 2 instead of 4 hours. Then, when cooled, divided them into two batches, so I could make a 1 year and a 2 year miso.

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We only have to wait 1 year to find out if it is good. If it is, I’ll continue to make small batches and gradually adjust the recipe to optimize it for the different nutrient structure of chickpeas.

I tried making miso with yellow peas several years ago, but nobody liked it, including myself, so I have stuck to soybeans since then.

It rained quite a bit yesterday which is good, but it poured a while which is not so good. I got almost all of the first round of tilling, planting and sowing done before It got too wet, so I’m quite satisfied and happy I don’t have to water for a while.

A rainy day is great for making a batch of miso. The last time I was at my favorite eco food store (Gröna Tanten in Uppsala) I found they had Swedish grown eco soybeans. Previously, the eco soybeans were from China.

Swedish to the left.

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So I had to try them. They are a little darker than the Chinese but cooked up nicely, and together with the rice koji and salt were easy to work with.

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Now to wait 2 years to find out how they taste.

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I’ll have to make a batch of quick miso with them in order to find out earlier.

I couldn’t find out which type, by whom or where they were grown – the manager wasn’t in. It’s great that someone has taken it up and succeeded. I’ve tried growing soybeans myself and find it difficult.

We are home again at Timogarden after a fantastic three weeks in Japan. The weather here is warm, spring-like and the garden looks great. I’m really inspired to get into it again. Inspite of the jet lag, I’ve been weeding winter weeds and spreading compost.

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In Japan I got lots of seeds – mostly different kinds of pumpkins, but also sweet corn, turnips, black soybeans, red shiso, burdock and more.

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I found plenty of seeds but not the exact ones I wanted and not in large packages which would have been cheaper and more convenient. My skills in Japanese were just too meager. I’ll have to study more diligently the next few years until we go again. And I’m sure there will be a next time. Japan is just toooo nice not to.

We didn’t get everything done that we wanted to do on this trip – like get to an ecological farm or a miso factory (language skills not good enough and too little time), so there is still much to look forward to, and It will have to be for two months at least next time.