[Guest appearance]
Neroli Herb Ayu-chan
https://www.instagram.com/ayu_neroliherb/
Toshi-kun
https://www.instagram.com/toshiaki__oki/
Yoko-chan
https://www.instagram.com/yokoyoko0810/
■ Tools to prepare
* Ziploc bag
* Storage container
* Plastic wrap
* Vinyl gloves
* Bath towel
* Kitchen paper
* Shochu (for disinfection)
[Soybean miso recipe]
■ Ingredients (finished product: approx. 1.8kg)
・Soybeans (yellow soybeans): 500g
・Koji: 500g
・Salt: 200g
・Soybean boiling water: appropriate amount
・Salt for weight: 300g-500g
■ How to make
① Rinse the soybeans in water, place them in a large bowl, pour in plenty of water, and leave them to soak overnight.
② Put the soybeans in a pot and heat over high heat. Once it boils, reduce heat and simmer for about 2 hours until soft.
(If using a pressure cooker, pressurize for 15-20 minutes, turn off the heat, and leave until the pressure is released.)
*Do not discard the cooking water!
③ Add the rice koji and salt to a bowl and mix well.
④ Blend the soybeans in a food processor until smooth, then cool to body temperature. Alternatively, mash them in a mortar and pestle, or put them in a storage bag and mash them by hand.
⑤ Add the soybeans from ④ to the bowl containing the rice koji and salt from ②, mix, and add the cooking water to adjust the consistency until it can be rolled into a ball.
⑥ Wipe the boiled and sterilized container with kitchen paper soaked in shochu or rubbing alcohol to remove any dirt.
(Wipe off any dirt thoroughly as any remaining dirt can cause mold to grow.)
⑦ Form ⑤ into rice ball-sized balls, then pack them into a container.
Press down with the palm of your hand to remove any air. Repeat this process, and finally flatten the surface.
⑧ Sprinkle a pinch of salt on the surface.
Place plastic wrap tightly on top and place a weight or salt bag on top.
⑨ Cover and store in a cool, dark, well-ventilated place for 6 months to a year, and it's done!
(If mold grows on the surface, remove it thoroughly.)
After 1-2 months, the fermentation liquid will ooze out onto the surface.
After fermentation, store in a cool, dark place or in the refrigerator.
★ This time we used yellow soybeans. You can also use black beans, green soybeans, red beans, or any other beans you like. The color and flavor vary depending on the type of bean, so it's fun to prepare several types and compare them.
[Recipe for red bean miso]
■ Ingredients (finished product: about 1.4kg)
・Red beans: 250g
・Rice koji: 500g
・Salt: 110g
・Salt for weight (700g, about 50% of finished product)
■ How to make
① Boil the red beans.
② Add the rice koji and salt to the red beans that have cooled to body temperature, and mix by kneading.
Make it as hard as clay. If it is hard, add boiling water to adjust the hardness.
③ Make it into rice ball-sized seasoned eggs and pack it into a container. Press to remove the air.
④ Sprinkle salt on the surface, wrap with plastic wrap, and cover with a weight.
⑤ Store in a cool, dark place away from direct sunlight.
⑥ Ready in 1-2 months. It's ready when it starts to become sweet and fragrant.
[Chickpea Miso Recipe]
■Ingredients (finished product: 1.4kg)
・Chickpeas: 250g
・Rice malt: 500g
・Salt: 110g
・Salt for weight: 700g
① Wash the chickpeas and soak them in 3-4 times the amount of water for about 12 hours.
② Put the drained chickpeas and fresh water (twice the amount of chickpeas) in a pot and heat it. Skim off the scum and add more hot water as you go. Simmer over low heat for about 3 hours until the beans are soft enough to be mashed with your thumb and ring finger.
*Make sure the beans are always submerged in water.
③ Put the rice malt and salt in a sterilized bowl and mix by rubbing with both hands.
④ Put the chickpeas in a plastic bag and rub them well with your hands while they are still hot to mash them into a paste.
*It becomes harder to crush when cooled.
⑤When the chickpeas have cooled to body temperature, add them to ③ and mix well by kneading. The consistency should be about the same as clay. If it is too hard, add boiling water to adjust.
⑥Roll ⑤ into rice ball-sized balls to make miso balls. Put 1-2 miso balls into the container and press down with the palm of your hand to remove all the air. Repeat this process and finally flatten the surface.
※Removing the air prevents the growth of bacteria and makes fermentation easier.
Miso is prone to mold if there is air in it, so make sure to remove the air.
⑦Sprinkle salt (1 teaspoon/not included in the amount) on the surface. Wipe the container with alcohol or cover it with plastic wrap to prevent the surface from coming into contact with air, and place a weight or salt bag (plastic bag) on top and then place 3-1 kg on top. It is easier to stabilize the container by using a salt bag in a large plastic bag as a weight.
⑧ Leave to age for 1-2 months. After aging, stop the fermentation and store in the refrigerator or a cool, dark place to prevent over-aging.
Video by Marina Maekawa
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