Making Miso,Soybean Paste, for a Year

April 27th, 2009 by
Category: Cuisine, Culture Art, Experience
adjusting firewood to boil the beans

adjusting firewood to boil the beans

plum blossoms started to bloom, and the first half of the beans boiled overnight
                                                                                                    plum blossoms started to bloom, and the first half of the beans boiled overnight

It is our 4th year for four of us to make Miso,soybean paste,  together for a year.

 If we practice the procedure in Spring , it will be ready to be cooked in Autumn.

 

We had set the date for April 23 rd, and had soaked soybeans cropped by each one of us last Autumn, at each one’s home more than 24 hours beforehand.

my share of the beans
my share of the beans yet to be fully swollen

April 23 rd turned out to be a perfect timing; it had rained a lot on the 21st , and our fields are still too muddy to cultivate,so we did not have to worry about the delay in our farmwork.

We have to spend a whole day to make Miso,you see.

scooping out the fully boiled, softened beans
scooping out the fully boiled, softened beans
” What’s your hubby up to today?”
” Don’t know. He seemed to be going out to the field, maybe only to look if he can ride on a tractor.”
” Maybe he can’t. It’s still too muddy.”
 
 
 
 
 
 
smash the beans with a grinding sort of machine

smash the beans with a grinding sort of machine

A neiboring lady peeked in.

” Miso today? Good for you!”

” You are fully dressed for work! Don’t go ahead of us and earn too much!”

” I don’t. I am just playing around.”

” Liar! You work too much.”

Bow, my favorite smashed beans!

Bow, my favorite smashed beans!

spread the beans, add malted rice and salt

spread the beans, add malted rice and salt

mix and knead the bean, malted rice, and salt
mix and knead the bean, malted rice, and salt

“Remember how ~~ chan complained about having to make miso with her relatives before? And now she is all for making handmades.”

” Hahaha! I know. But it’s understandable.
If you are forced to do something, you’ll become reluctant.
Look at us,we have started just because we wanted to make miso for ourselves.
That’s why it’s so amusing.”
” Right.”
 
We could pack each of our share into our buckets by the evening. The buckets are to be left at cool shadowy places to be let fermented over the summer.

2 Responses to “Making Miso,Soybean Paste, for a Year

  1. MARIKO, I will be very glad if you would tell me in step by step on “How To make MISO (SoyBeanPaste)”, including the composition of materials (by weight), because my family need very much to consume MisoShiro Soup but always difficulty to get the paste in our area.
    We can only get it if we are travelling to a bigger city or abroad and buy it in the supermarket, but chances to travel is very little.
    Thanks !

  2. http://natuland.daa.jp/

    YOEYOE-san,
    Thanks for the comment. Sorry to be late.
    If you can read Japanese, above is a HP which introduces the recipe for Miso for a small family.
    If you do not read Japanese or live outside Japan, please contact me by e-mail;
    endou123@coral.ocn.ne.jp
    and I can tell you how we did it including the ingredients and weight and the order etc.

Leave a Reply

(required)


*