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