Homemade miso
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On the left is a brand new batch of what will become miso, while the right is one that has been aging in the pantry since April last year. Over that time it has turned a nut brown and the flavours have deepened and intensified into an umami-packed dish enhancer.
•
Making miso is really simple with just 3 ingredients (organic soy beans, koji and salt in this case) and requires very few steps (cook the beans, allow to cool and mix with koji and salt, then pack into jars). The trick is to wait at least a year for the complex flavours to develop. Luckily once you've made one big batch it becomes easier and easier to wait as you are always working through a good stockpile. This time we made 4kg, which should keep us going for a while.
•
Big thanks to miso master Hiro @foodritual for introducing us to this process as part of the @thefermentary tour to Adelaide
Homemade miso • On the left is a brand new batch of what will become miso, while the right is one that has been aging in the pantry since April last year. Over that time it has turned a nut brown and the flavours have deepened and intensified into an umami-packed dish enhancer. • Making miso is really simple with just 3 ingredients (organic soy beans, koji and salt in this case) and requires very few steps (cook the beans, allow to cool and mix with koji and salt, then pack into jars). The trick is to wait at least a year for the complex flavours to develop. Luckily once you've made one big batch it becomes easier and easier to wait as you are always working through a good stockpile. This time we made 4kg, which should keep us going for a while. • Big thanks to miso master Hiro @foodritual for introducing us to this process as part of the @thefermentary tour to Adelaide
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3 months ago