Making Miso (You asked for it, you got it!)

[larry_stewart]

By popular demand, I started this thread to document the process of me making Miso. Full disclosure, I am making it using a kit, so it was a simple, just follow the steps , process. I have made it in the past ( years ago). It came out good, but since I don't use it often, I literally just ran out, which is why Im making more ( the stuff lasts forever in the fridge). Since I started this thread late, towards the end of the process, I'll explain what I did , and show a few pics of the miso in progress. Most of the info I am giving is just repeating from the instructions I am following ( In my own words), so if they are not accurate, or not in line with things you've seen, read or tried in the past, oh we'll.

Ingredients : Soybeans, Rice Koji, Salt ( and water)
- White,Yellow and Red Miso apparently are made from the same ingredients. The differences depend on the quantity of soy beans, salt and duration of fermentation.
- White miso takes the shortest amount of time (2 - 8 weeks), which is the one I am making.
- Yellow Miso ( 6 months). After a few weeks, a dark liquid forms one the surface, which is Tamari ( as Taxlady pointed out to me. I didnt know Tamari was a byproduct of making Miso ( Thanks Tax !). All this being said, Im now 3 weeks into the process, I noticed a darkish liquid on top ( which I dont remember having the first time I made miso). I took a little taste, and sure enough it has a tamari-like taste. Im sure with longer fermentation it will develop its full flavor.
- Red Miso ( 1 year + )

Process:
Ingredients Preparation
- Rinse soy beans and soak them over night.
- Drain, rinse then add water and boil for several hours until the beans crush easily under finger pressure
- Drain ( Saving some of the liquid) , Cool to room temperature, puree in food processor.
***I wasnt able to get a good smooth paste. Mine was a little grainy, but I read that different varieties off miso from different regions have different textures ( some a little grainy) so I didnt stress over it.***
- Mix the pureed soy beans, salt and rice koji. Knead by hand, adding some of the extra liquid until you get a " Playdough' like texture.
*** Like other fermentation processes, you can add some unpasteurized miso ( from a previous batch) to inoculate the new batch***

Placing mixture in Jar
- Sterilize jar with boiling water
- Sprinkle salt at the bottom of the jar, making sure it is evenly dispersed at the bottom
- Fill jar with Miso paste, pressing it firmly so there are no air pockets
- Cover top of paste with cellophane and press it so it adheres to the surface ( no bubbles)
- Sprinkle salt along the edge of the cellophane , where it meets the jar
- There needs to be pressure on the paste, so they provided me with a clear plastic bag that needs to be loaded with about 1.5 kg of weight. they suggest marbles, salt , legumes..). I chose legumes since I have so many, and the weight is listed on the bags.
- Seal jar, date and store in room temp out of direct sight.
- Since Im making the white, check back in 2 + weeks.

It is now 3 plus weeks, I noticed liquid forming above the paste ( which I tasted and has that tamari like taste). Also, has the smell of miso at this point. I haven't tasted it yet. Im thinking of letting it ferment a few more weeks before I dig in.

Since I started this thread after I started the process, I included pics of the ingredients ( or bags of ingredients ) which came with the kit.

I also included a pic of the Miso in progress, which consists of a 1 gallon jar, miso paste at the bottom, about 1.5 kg off beans weighing it down ( beans in a sealed plastic bag as not to contaminate the miso itself). Also, if you look closely, you can see an amber - like liquid about an inch or two above the paste surface ( due to the bag being in there, the liquid is kinda riding up in between the glass and bag).

And finally, there is a pic of my cat , Shlomo, who is sitting with me as I write this post ( He's actually staring at the apple cider vinegar I have in progress)

All in all, a very easy, and relatively quick process. Now that I know tamari is a byproduct, I will make yellow next time so I can get more bang for my buck. Also, this seems much more predictable Thant my soy sauce attempt a few years back.

 

[dragnlaw]

Thanks Larry - as per usual - your descriptive dialog is great! How interesting - I have miso in my fridge for many years - think I used it twice and don't even remember with what. Guess I should see what I can do with it.

Love the guardian of the vinegar. Only he's too cute to be a real guardian, no one would be afraid of him. Well, maybe a mouse.

 

[larry_stewart]

The funny thing is, I'm not much of a miso fan myself. Ive tried miso soup a bunch of times, and only really liked it once at a restaurant in Providence RI . There are a few recipes I toss a spoonful in , but thats it. That why it lasted for so long. Good thing it has an exceptionally long shelf life.

Although, knowing me, Ill probably start a few more batches too make the yellow and red so I can compare ( in a year + when the red is finally ready). Better start learning to like miso soup.

Yeah, Im a cat lady.

 

[dragnlaw]

I made miso soup once eons ago, not sure it was with the paste or some other way. At any rate I didn't like it either. No, used it in something else. May never remember - obviously wasn't particularly memorable! LOL

Greg is just as cute as Shlomo!

 

[taxlady]

Is that Greg the Bunny?

 

[taxlady]

Teaching your cat to wear clothing can be very useful. A friend of mine lost a beloved cat because, the cat wouldn't put up with the life saving measures that the vet was trying to perform. My friend vowed that would never happen again. So, she taught the next cats to put up with wearing clothing. Don't get me wrong, she didn't dress them in clothing all the time, just often enough that they were used to it and put up with it. It meant that neither of those two cats ever had to wear the "cone of shame". Just cover up whatever the kitty shouldn't lick with some clothing. It also meant that in general, these cats were easier to handle. By that I mean they put up with more handling by her or the vet or the vet techs.

And now I am pondering why we call them veterinary technicians in North America and the Brits call them veterinary nurses.

 

[taxlady]

Sorry for derailing the thread. I am actually quite pleased Larry, that you are sharing your miso adventure.

 

[larry_stewart]

Shlomo is the cat ( same cat in all pics), Greg is his favorite toy, a plush stuffed dog. When he was little he would carry the stuffed animal every where he went, and sleep with it. My mom was excited cause she is the one who gave it to him. He played with it so much, that it started to rip in away that really wasnt easily fixable. Luckily, it still had a tag on it with the brand and toy name. Unfortunately the same one was discontinued , so we searched eBay, and payed more than I'll admit to for it.

Shlomo was actually found when he was 3 weeks old in the middle of a busy street by a coworker. When I got to work , there was a buzz in the office that she needed too speak to me, it was an emergency. I thought the worst, just to find out that she found the kitten, removed it from the street and left on the side of the road for the mother to return. The mother never came fore it, luckily her roommate works for a vet so they had him checked out, and she asked if I wanted it ( knowing I have a bunch of cats). I told her I had to ask my wife first ( knowing she would say yes). next thing I knew, I had a new kitten by the end of the day. Problem was is he needed to be bottle fed ( every 4 hours at this age). So I slept on the couch with him and my alarm set for every 4 hours. All this hands on attention allowed us to dress him in the jacket. As he got older, h e has long hair, so we had to get him groomed . He was so well behaved, they called us back few months later cause they wanted to use him as a " Model" to teach other groomers how to groom a cat. A few months after that they called us again. They haven't called us since, so he must have been a real treat that last time LOL .

Of course we got his pic in the local newspaper.

I just derailed the thread more than you lol

 

[blissful]

That looks like fun @larry_stewart, your miso adventure. I mostly use it in salad dressings for an umami and salt flavor. I used to eat broccoli and oatmeal with miso mixed with minced garlic. Somehow satisfying.
I hope you do try the 3 different ages of it, just to be able to compare. I use about 16 ounces of it/year now.
What other uses does Koji rice have?
Shlom and Greg, just darn cute!

 

[dragnlaw]

OK now, c'mon Andy - don't tell me your heart isn't melting with baby Shlomo's picture. You'd have to take him in, no? Awww, c'mon Andy!

 

[larry_stewart]

So my additional miso making kits came yesterday . I already made white miso 6 weeks ago. I tasted it today , and started yellow and red. Do to the previous interest, I took pics from the beginning of the process this time.

Starting with the white miso, the directions say it can ferment from 2 - 8 weeks. Im at about 6 weeks now ( and I need the jar) so I ended the process. The miso had a combination sweet/ salty taste to it ( neither overpowering) with an underlying fermented/ alcohol- like taste to it. It was actually very good, although ;last time I made white miso it wasnt as sweet , and was more salty. I don't remember exactly what I did last time, and it was a different kit.

As mentioned earlier in the thread, the only difference between the white, yellow and red versions are the ratio of ingredients, and the time to ferment . The amount of salt and time to ferment increase from white to yellow to red. White taking about 1 month, yellow about 6 and read 12 +.
Byproduct of yellow is tamari , although I did have some liquid byproduct of the white, and it was very good. I saved it and will use it sometime this week,

Ingredients on all are soy beans boiled til soft, then made into hummus like consistency in food processor, using some of the liquid used to boil soy beans to get to the desired consistency.

Sea salt , Koji rice are the only other ingredients .

- As mentioned, the beans are measured and soaked over night, drained then boiled for 3 -4 hours until soft and squishy.
- Drained again, reserving some of the liquid, and cooled to room temperature.
- Drained cooked beans are processed along with some of the reserved liquid to get a hummus like consistency.
- The processed beans are transferred to a bowl, the salt and koji rice added and mixed.
- Directions say the final consistency should be a play dough like consistency .
- About 1 Tbs of salt placed at the bottom of the jar.
- Mix place in the jar, and compacted down so no air pockets
- A piece of cellophane or parchment paper placed on top of the bean mixture in direct contact.
- Salt sprinkled along the paper/ jar junction around the compete circumference of the jar
- A placed bag loaded with something inside it to weigh it down ( 1 . 5 kg). ( I used dried beans, and a weight I used when I make pickles).
- Place lid on jar, then the waiting game begins. 1 month, 6 months, 12 months.

 

[dragnlaw]

Love reading about this adventure but I can pretty much guarantee I won't be going there. Good on you Larry!