Making Miso in Melbourne (Vol.4)

What are these?

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Yes!
These are Miso balls.
This is one of the Miso making step. ( I have to tell you, it’s fun !)

This weekend, I made Miso again.
(Since our Miso consumption is quite high pace, I probably need to make few more times !)

This time, I wanted to try new method,
which is to steam soybeans, not to boil.

This is steamed soybeans. Looks darker than boiled one.
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I wanted to know how the taste would be difference from boiled soybeans Miso.
Therefore, I used all same ingredients as “Making Miso In Melbourne (Vol.3).

By the way, you can see some rainbow colour in my photos today.
It is from my cristal ball by the window. (Today was nice sunny day♪)
It is not mold or anything, so don’t worry.

Rice Koji
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Since this is dried Rice Koji, pour some water.
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Add salt.
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Mix well. Set aside.
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Now mash the soybeans while soybeans are still warm.
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Make it paste, just like this.
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All soybeans become paste. Yeah !!
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Add previously mixed Rice Koji and salt into soybean paste.
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Then mix well !! More, more !!
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After it was mixed well, make Miso balls with the paste.
Try to get rid of air from miso paste.
This step is similar to the pottery, I think.
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Here is another first trial for me.
I am going to use “plastic bag” to store the miso, not using container.
Spread some salt in the bag.
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Then fill with the miso balls.
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Try not to have air inside.
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Spread some salt on the surface before closing the bag.
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Seal it then complete of Miso making!
Write the date before forgetting.
I am already excited to see how it is going to be in 6 months !!
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Oh, the bit of green thing on the miso is salt! This natural salt is somehow little bit greenish.

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