Antoine is a baker and loves making things.
He even makes his own rice Koji at home.
By reading books, he made his own miso in the past,
but this time, he joined my miso making workshop to see how to make miso actually, not from the printed books.
These preparations were done before the workshop.
This is the soybeans we used this time.
Bigger soybean is better, but it is difficult find it here in Melbourne.
(If you know any information about getting begger soybeans, please let me know!)
I cooked these soybeans for 2 days.
If you use pressure pan, it is so much quicker, but I still love to cook with normal pot.
I believe this is more gentle way and soybeans prefer this. (just my feeling and belief)
From here, workshop started!!
This Rice Koji is from Nigata, Japan.
Report of visiting this Rice Koji factory, check here.
We enjoyed the beautiful fragrance of Rice Koji. Deep….sweet….
What a nice moment.
Have you mash all of soybeans?
Then mix mashed soybeans and salt-koji mixture.