After patiently waiting six months for fermentation, I’ve finally been able to open the country-style white miso paste I made in class. And now I plan to use it in everything.
Much like homemade tofu, there aren’t many ingredients in miso. You just need salt, soy beans, koji (fermented rice) and water.
These are some of the tips I learnt in class about making miso from scratch.
- You can use soy beans, chickpeas, adzuki beans or lentils to make miso
- If you use less koji and more beans, the miso takes longer to ferment
- The youngest miso is six months, the oldest is YEARS
- During fermentation, the liquid that rises to the top of the miso paste is tamari
- Adding miso to boiling water kills the bacteria
- Koji needs to sit at 30°C for around four days and the clumps need to be regularly broken up
- Lower incubated koji is used for making sake
- Koji can be used like a sourdough starter
You can add miso to goodies like salad dressing, pesto, burger patties and mashed potato. Some of my favourite miso recipes are:
What’s your favourite way to enjoy miso? Hit me up with your recipe ideas!
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