Making Miso in Melbourne (Vol.5)

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This is my fermentation area in my house and I added today’s miso here.

Today, I prepared miso again.
Today’s rice koji is this from Japan. Dried.
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Soybeans were steamed, same as last time. Making Miso in Melbourne (Vol.4).
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But I forgot to prepare salt !!! Oh No.
This was the only salt I’ve got at home…..
Suffering if I should I use or not?
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mmmm
It must be too big for making miso.
mmmm
but I want to make miso today….

OK, Let’s try!!
I poured warm water then made salted water, but this salt wasn’t be melted completely.
Oh well. I just need to try making miso with this condition.

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So first, mash steamed soybeans.
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I used bowl, but wasn’t easy to mash soybeans,
so ended up using Japanese cone‐shaped mortar.
Very easy to mash soybeans.

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When you finished mash all of soybeans, then mix with salted rice koji.

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Then mix well until like this.
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Now you make balls to get rid of air from mixture.
Also next step become easier if you make balls.
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Use plastic bag to store miso again.
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Put the balls in the bag, try to get rid of all the air from the bag.
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Seal it. Write date so that you don’t forget when you made it.
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Waiting to be fermented for another 6 months at least !!

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