Archives for posts with tag: Sweet white miso

Quickly, before the end of the year, I have to make another miso – a sweet white miso. This time I make it with already cooked eco soybeans, a greater proportion of rice koji and a lesser amount of salt, so that it will ferment faster and be ready after about 6 months.

The result – soon to be consumed.

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.

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I washed and soaked some soybeans for 6 hours.

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Boiled the beans for 4 hours. Then let them sit overnight.

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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).

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Then grinding and mixing.

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Then into a jar to ferment until May next year.

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