Miso Making Again-From Real Scratch This Time

April 28th, 2011 by
Category: Cuisine, Experience, Information
scooping out the soft boiled beans
 
scooping out the soft boiled beans

 This is our 7th year to conduct our yearly miso making.

We are 4 farmer/rural housewives who are farming in the neighborhood,  have raised each of our kids who are similar ages, and among other things, are good friends…….!

Since I posted our miso making issue on this blog last year, or was it the year before?, some readers have inquired about the detailed recipe with exact amounts of ingredients etc.

As honored as I felt to get these inquiries, my answers have been always somewhat vague.

That was because, ①we used to buy the koji-mold instead of cultivating it ourselves, and ②the koji-mold itself seems to be very hard to purchase when you are outside Japan.

So I thought of persuading my miso friends into cultivating the koji-mold ourselves, and thus making our miso making  a real one from scratch this year.

So we ventured.

First, we set the dates. It takes 2 and a half days to complete the active koji-mold.

Our plan was:  19th April    steam rice, and mix it with the koji-fungus in order to cultivate the koji-mold.

                             20th-21st     maintain the temperature to cultivate the mold

                             21st              soak the beans with water

                            22nd             soft-boil the beans, smash it, mix with mold and salt

steaming rice

steaming rice

 

Each of us brought our each share of rice and steamed.

the small paper bag of koji-fungus is all we need to make all the rice into koji-mold

the small paper bag of koji-fungus is all we need to make all the rice into koji-mold

       After cooling the rice temperature as low as 35-40 degrees Celsius, we can sprinkle the koji-fungus and mix with the rice.

The temperature must be precise, because if it is too hot, the fungus might be dead.

And if it is too cool, the fungus might stop activating.

wrap the mixture with a clean cloth, stick-in the thermometer

wrap the mixture with a clean cloth, stick-in the thermometer

cover with a plastic sheet to maintain the temperature

cover with a plastic sheet to maintain the temperature

 

After 2 days and a half of constant checking /worrying/expecting etc.! , a peculiar aroma was drifting around.

Mmmm, a smell of Amazake, sweet sake.

we did it!

we did it!

 

The steamed rice, which had been traslucent, turned into whitish crumbles of non-sticky state. The grains are stuck together in blocks.

At this point, it has to be cooled down in order to stop cultivating.

So we spread the whole rice-turned-mold to lower the temperature and leave it while tending the beans.

 

 

 

a giant cauldron with boiling water and soy beans

a giant cauldron with boiling water and soy beans

scooping out the soft boiled beans

scooping out the soft boiled beans

 

smashing the boiled beans

smashing the boiled beans

 

Then our usual procedure as always, as  written in my past blog.

 

After our days of venturing, we could each bring home a plenty of home made miso.

The miso has to be placed in a dark, cool but not too cool, airy place for the Summer in order to let it ferment for itself.

Huh, thank you very much for reading all along!

5 Responses to “Miso Making Again-From Real Scratch This Time

  1. Reading your blog is very inspiring! We would love to learn how to make tofu and miso from soybeans that we grow ourselves.

    Mariko San, we are planning to move to Nagano next year. We would love to be able to contact you to ask you more about the area of Nagano where you live.

  2. Hello! I hope you will write more about miso making! Do you all ferment in wooden buckets? Do you save the tamari liquid? How does it look and taste when you are finished fermenting? Is your miso the same every year? Do you ever keep miso to ferment for 2 years? Do you ever make miso with barley, or with adzuki beans?

    Thank you Mariko!!

  3. Mariko san, thank you form posting your miso making. I need to make more miso but run out of koji I brought back from japan. I have so much soybeans to be wasted otherwise. anyway i was looking for the way to make koji from the starter, then I found your blog! thank you very much. now I have to find the starter powder,,,

  4. Thank you a bunch for sharing this with all folks you actually recognise what you’re speaking about! Bookmarked. Kindly additionally seek advice from my web site =). We may have a link alternate contract among us!

Leave a Reply

(required)


*