Archives for posts with tag: Sweet miso

‘I should have made more 2 years ago.’ I’ve said that so many times. Now I’ve sold so much miso that it looks like I won’t have enough for this summers markets. And we are already planning for a new Fermentation Day in october. I am making more koji and miso now, but it won’t be ready in time, so I’ll have to make a couple more batches of 6 month miso to supplement the supply.

I’ll also make a 6 month miso with barley koji in june for the december markets.

I figure I’ll be needing bigger and more batches of ‘sweet’ miso for the near future.

Based on 1 kilo of soybeans, I’ve calculated that I’ll need 1.1 kilo rice koji and only 200 grams seasalt for a larger amount of 1 year miso.

After washing, soaking, cooking (4 hours), cooling and grinding the soybeans, then mixing in the koji, grinding some more, mixing in the salt and putting it into tight jars, it’s ready for a 1 year ferment.

It should be done in time for next years Uppsala Fermentation Day if we have one at the same time as this year. However, Kent, the grandmaster this year, is already talking about doing it again this fall in October. I’ll have plenty of miso, I’m sure, but I’ll have to make a big batch of 6 month miso for that event too.

It’s gone about 6 months since I made my first ever rye miso. One batch was a sweet miso – more rye koji, less salt and less time. I have opened it and  tasted it. 

And made a vegetable soup with it. 


Nice color and smell. It was, of course, a bit weak because of the short fermentaion time, but very tasty. It had the sweet-sour flavor of a good sweet miso, and the umame effect was great. Ot will be interesting to see and taste the development of the 1 year and 2 year miso versions. When the time comes.