Archives for posts with tag: Soybeans

The first batch of miso at the end of fall, the beginning of winter, brings on the start of the miso season. There is still some harvesting and digging to do, as well as carpentry, sculpting and building projects to keep me active in the garden all through the winter, but on those dark and blistery cold days it’s nice to have stuff to do indoors like pickling, making koji and miso, sourdough bread baking and such.

Yesterday, I gathered what’s needed for a batch of sweet white miso.

20131121-160335.jpg
I washed and soaked some soybeans for 6 hours.

20131121-160605.jpg
Boiled the beans for 4 hours. Then let them sit overnight.

20131121-160808.jpg
Then this morning, it was just a matter of mixing the salt and koji in (I made the koji this spring and saved enough for about 4 batches).

20131121-161212.jpg
Then grinding and mixing.

20131121-161320.jpg
Then into a jar to ferment until May next year.

20131121-161645.jpg
You can find better recipes and instructions for making koji and different kinds of miso under the menu above.

There hasn’t been much activity concerning gardening or cooking going on here lately that is interesting – until I threw together todays dinner.

20130108-193508.jpg
The sautéed vegetables with noodles, parboiled kale, lactic pickled carrot and fried tempeh looked pretty good and tasted even better, so I took this picture and the opportunity to write about tempeh.

Tempeh is a traditional fermented soyfood from Indonesia. For hundreds of years the people of Indonesia have been inoculating boiled soybeans with the fungus Rhizopus oryzae (naturally occuring in the environment). They then leave the beans to become infused with the mycelium of this mold until it all becomes a solid mass which can be sliced and fried for a meal. The soybeans become partially predigested and thus easy on the stomach. The taste of it changes too, to something more like chicken, they say. I, however, think it has its own distinctive, wonderful flavour.

Today I fried the tempeh slices in lots of olive oil with one dash of herb salt and another of tumeric powder on each side.

In the 80,s I made my own tempeh in an incubator for temperature control, with mold spores from a lab, but now we buy excellent (better than my own) fresh tempeh from Holland.

Besides, my incubator is not functioning now. I have to get in and look over the electric system. The thermostat probably has to be replaced. And soon too, as I must get busy growing mold for home miso production.

Our beans did very well this year. They germinated better then ever and grew healthy in the rain and sun. I grow greenbeans, waxbeans, flat green beans, and I always make an attemt at soybeans.

20120919-122406.jpg
The soybean I grow is the Fiskeby V. It was bred by Sven Holmberg in Sweden to better suit the northern climate. It is, however, still a borderline crop. It takes 75 to 80 days to ripen which is a bit long for us here. It also has a tendency to not flower early enough because of the light summer nights.

My soybeans look good but probably won’t ripen enough to save as beans before the frost kills them (the weatherman says it’s comming this weekend). I can, in any case, use them for edamame.

Edamame is fresh soybeans cooked in lightly salted water and eaten (squeezed out of the pod) as an appetizer, mixed in other dishes or along with beer.