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#882 Miso-making challenge
I made 2kg of miso paste from scratch in a miso cooking lesson.
① I mixed the yeast plants and salt together by hands thoroughly.
↓② Grind the boiled soy beans in a suribachi bowl.
↓③ Mix 1 and 2 together.
↓④ Make some miso balls by hands
↓⑤ Smash the miso balls in a plastic bag
↓⑥ remove the air and seal the miso in the bag.
It needs more than 3 months to ferment.
The teacher said I would have to wait for about 6 months in total before I can eat it. The color of the miso is going to turn brown slowly.
I’m looking forward to the day when I can eat the miso paste. I am going to keep watching it ferment everyday and from time to time, release the air from the plastic bag.
Making miso is sort of like taking care of pets
I made some miso paste 3 years ago, so this is actually my second time. Last time was a huge success and we ate them all. It made really wonderful miso soup.
Making miso reminds me of taking care of pets. It takes some effort and attention to care for it, but the whole experience is also very rewarding.
It is going to take a long time before I can taste this second batch of miso paste. I hope this will be just as good as the first time.
Small joy!!(2017.9.19)
nako
最新記事 by nako (全て見る)
コメント2件
nako | 2017.09.29 19:38
プラスチックバッグに味噌団子を潰しながら詰める時に力をちょいとかけます。
空気の層ができるとカビが発生したりするのでパンパンに押し込みます。
２日くらいするとバッグが発酵のせいで膨れてきます。
そこでバッグのジッパーを開けて空気を抜きます。
生きている姿がなかなかカワイイです。
Yokoさんも味噌汁をたくさん飲んでね。身体にいいから。
あ、お豆は「とよまさり」を使いました。
手作り味噌なんですね。
工程は、結構簡単そうだけど、力がいりそうね。
これは、何味噌？
自分で作ると、塩分も調節できていいな。
自家製だから、変なものも入ってなくていいし。
いいねぇ。
6か月経つのが、待ち遠しい。
これで、美味しいお味噌汁を作ってね。