Making Miso in Melbourne (Vol.6)

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Miso making workshop last weekend.
She gave me such a beautiful smile after all!!
What a great present. Thank you for joining this workshop!

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We are going to use this high quality Rice koji this time.
(About this Rice Koji, check my previous post : This is the RICE KOJI !! Report of all hand process Rice Koji shop in Niigata )

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This is the salt we are going to use this time.

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Let’s get started.
First, mix Rice koji and salt well.
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Soybeans were prepared in advance.
Soaked and cooked.
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Now just mash them and make soybean paste !!
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Add salted Rice koji to pasted soybeans.
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Mix all well by hands.
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Then make balls.
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Put balls one by one into container.
Try to get rid of any air!
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Sprinkle some salt on top.
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Place salt as weight then finish!!
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Miso making workshop is available now.
Please contact me if you are interested.

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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 !!

Home made miso after fermentation ~ 4.5 months later ~

Still too young, but starting to use this miso.
(Because… just run out of my home made miso stock!)

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This is 4 months miso, and slightly light colour, so I decided to call it ” White Miso”.
Can you see the colour difference?
The one in spoon is the older one (1 year old). Darker, isn’t it?

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Taste is …still little bit young, but already yummy.

This is the miso from Making Miso in Melbourne Vol.2 ,
which I prepared in February 2013. Remember?

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But now it looks like this!!
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I fell like this miso’s graduation day.
Deeply moving !!

Since this is living and active Miso, it keeps growing if you leave on room temperature.
See what happened.

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Can you see the liquid around the container?
It naturally overflowed out of a container.

The reason is obviously, I put to too much miso in container,
but another reason is… this miso is living miso and it keeps fermenting.

I left it in room temperature because I still wanted my miso to ferment and grow,
but normally, you can keep your miso in fridge to stop the fermentation.

My miso is living miso~~♪♪

Making Miso in Melbourne (Vol.3)

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I use Miso a lot in my cooking, so I’m in danger that actually running out of my Miso!!
Urgently need to prepare Miso for next summer and winter.

Unfortunately, I don’t have big pot!
(I used to use my roomy’s. Since I moved to new house, I need whole lots of cooking staff!!)
This is essential to use big pot for making miso, but unfortunately I don’t have one.
Therefore, I used 500g of Soybeans only today. Little portion.

This is today’s Miso recipe.
Normally I put more Koji than Soybeans, but today I used same portion of Soy & Koji.

This is for 2kg of Miso paste
-Organic Soy beans 500g (Grown in Australia – bought at Terra Madre)
-Koji (Dried) 500g (Imported Koji from Japan, bought at Fuji Mart)
-Natural Sea salt 215g (From New Zealand – bought at Terra Madre)

I bought Koji in Australia first time!

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Not sure about taste, but this was the only one I can get from shop.
It is always interesting to use new Koji. Each koji tastes different.

CIMG9443As usual, soak soybean over night (recommended to soak more than 18 hours), and get rid of some not good soybeans.

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Then start cooking soybeans.

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Mmmm, I really need to buy big pot now.
Boiled over easily. (Maybe I did 10 times!!)

Keep cooking keep cooking until soybeans become really soft.

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While cooking soybeans, prepare Koji & salt.
At first, pour some warm water into Koji (120cc) then mixed.
This is to make dried Koji to refresh.

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Then add salt and mix them well.

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Isn’t this salt green?
Why green?
Mmmm. It said, “Natural sea salt from New Zealand, dried naturally under the sun”.
Looks so green. Well, let’s see how this salt works on my Miso!

OK- when soybeans become very soft, fun time starts.
Put the soybeans into the bag,

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and…make them into the paste!! Any style is OK~.

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or by hand like this!
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Once it become paste, put them into the bog bowl (I need bigger bowl!),
then mixed with Koji&Salt which you prepared before.

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Mix really well. Use your hands!!

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I added some soybeans boiled water if you like softer paste.

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Then~, making miso paste balls.

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Put all the miso paste balls into your container.
Make sure no air inside, and make the top flat.

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Spread some salt on top then cover.

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Put “salt weight” on top of that,

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Then it’s done! Miso for next summer.

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But this is just 2 kg of Miso paste.
Need to prepare more!! so more reports will come 😛

Molds in Miso !! ~ 3 months later ~

Man! This is the shock! (Ga~~~~~n !!!!!!)
Found molds on my 3 month old miso!!
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I know exact reason why I’ve got these molds.
When I made this miso (last Feb), I didn’t seal well for one container.
Why? Just because I didn’t have enough salt!!!
I was planning to buy more salt later, but forgot it and left it as not enough salt weight.
To confirm that, another container’s miso was fine.
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See?

I regret 3 months ago that I didn’t work properly for my miso.
Well, well well. Now I need to treat my miso with molds.

When you have molds like these, don’t be panic.
There is a solution!! Don’t give up.
No need to say good-bye to your miso. You can still make them alive.

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If molds can be seen only on the surface, just take all of them!!

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Make sure you take all molds, then it will be fine.
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Oh~~~~.
These are the molds which were on my miso’s surface!!
(Actually, this is first time for me to have molds…so I’m bit shocked to be honest)
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3 different kinds of molds. Mmmmm.

But I know it’s going to be all right.
Check the smell.
If it is still beautiful miso smell, nothing to worry.
My miso has nice miso smell. Yes, it’s ok.

Now, treatment 1 : Put some salt on surface and edge.
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Treatment 2 : Wipe container with clean paper.
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Treatment 3 : Seal well. Make sure shut all the air out. Put weight (salt) on Miso.
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The reason why I use salt as weight is….
Salt is easy to change its shape.
It fits any shape of container.
Salt is cool and able to reuse !!!

Put salt into plastic bag. This weight salt can be any salt.
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and covers all miso surface with salt in bag.
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Make sure whether all the surface is covered by salt bag. Tightly packed.CIMG9057
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Fu~~, it’s done now.
It should be fine this time.
Wait for a few months more!! Sleep well, my sweet miso.
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Making Miso in Melbourne (Vol.2)

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This is the report of making Miso in Summer. Is it reckless?
In Japan, we normally make miso during Winter (or early Spring),
so it might be a not good idea. but who cares.
I have reasons to try.
First, I know that I will have Miso shortage if I wait next winter to make my own Miso.
Secondly, I wanted to try it, purely. I want to know it it works in Summer Melbourne.

I used same Salt & Koji for this time as before,
but of course, any salt, koji would be fine. (Better to get good quality one though)

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Cook soaked soybeans until it become REALLY soft.
Make sure soybeans is REALLY soft.
From my experiences, I realised this is very important for miso making.

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While cooking soybeans, prepare salt and Koji.
Here, this is my first try.
(There are so many ways to make miso)
Make salted water first (use water from cooking soybeans pot) and mix with Koji.

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Looks wet. Yes, it is wet.

When soybeans become really soft, then mash them.
For mash soybeans, there are several ways.
For example,
You can put them in the plastic bag them mash them by hand over the plastic bag.
You can simply mash them like mashed potato.
You can use Suribachi(すり鉢)
You can use food processor.

I used Suribach this time!

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However, my sribachi is very small (><).
It is full of soybeans~. Therefore, I had to divide soybeans into several times.
Then, move mashed soybeans into another bowl.

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If you mash really well, your miso become smooth miso.
If you mash roughly, then your miso become chunky.
It is your preference, really.

When you mashed all soybeans (good work!), then mix it with koji in salted water.

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Now, mix well! Fun time~~!!!

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When you think “it’s enough!!”, then make small balls like this.
Miso balls!

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Now, put them into container.
It’s better to use big container, but I wanted to try to use small container,
which I think appropriate size for Melbourne miso lovers.
I used yoghurt containers like these.

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Clean containers well. By hot water or by alcohol.
Then, put your miso balls into the container! Another fun time!!

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Fun, isn’t it?
At last, make the surface flat.

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Seal well. Shut all air!!

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Use a bag of salt as weight.

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Then wait~~~~!! for another 6 to 12 months!!
Result will be reported later.

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