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!
Then start cooking soybeans.
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.
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.
Then add salt and mix them well.
Isn’t this salt 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,
and…make them into the paste!! Any style is OK~.
Once it become paste, put them into the bog bowl (I need bigger bowl!),
then mixed with Koji&Salt which you prepared before.
Mix really well. Use your hands!!
I added some soybeans boiled water if you like softer paste.
Then~, making miso paste balls.
Put all the miso paste balls into your container.
Make sure no air inside, and make the top flat.
Spread some salt on top then cover.
Put “salt weight” on top of that,
Then it’s done! Miso for next summer.
But this is just 2 kg of Miso paste.
Need to prepare more!! so more reports will come 😛