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Homemade Miso Making Chronicle

December 8, 2015 By admin 6 Comments

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homemade miso making chronicle
I’ve been thinking about making my own homemade miso for a year. I usually purchase the organic miso from Miso Master but it tends to be milder than the Japanese brand miso and I use it up after only making miso soup 3-4 times. That is not a lot for a Japanese, so I have to buy it all the time! Organic miso isn’t cheap and it definitely adds up. I’m very much into homemade anything so I started researching how it’s made. Miso making is a bit of a process and the miso has to sit and ferment for 6 month to a year. This long fermentation period can deter some people from making it, but look at it this way, once it’s done, you won’t have to buy miso again! Or at least for a long time.

Once I started researching about miso making, I was determined to make mine in a traditional ceder wooden barrel. On a recent trip back to Japan, I purchased one for home use and carried it back to the states. It wasn’t an easy task, but it was well worth it, as you can’t get these anywhere in the states. It’s handmade, using Yoshino ceder (one of the superior cedars in Japan), and is bound with woven bamboo strips. It comes with 2 lids, one smaller lid acts as a press, and another as an outer lid. No glue is used, they only use a few stainless steel nails on the back of the outer lid, which does not come into contact with miso. This home use one is a mini version of the barrels the old school miso makers in Japan use. Their barrels are enormous and hold literally tons of miso.

The pros of using the traditional cedar barrels are:

1. It gives the miso a nice cedar fragrance.
2. No plastic, period! (Especially because you have to let it sit for 6 month to a year.)
3. Your miso gets better and better every year because the koji spores (the bacteria that makes miso) starts living within the wood.
4. It just looks way cooler!

This particular barrel has a 12 liter capacity, but I had no idea how much miso to make for this size. Ultimately, I guestimated and decided to make about 40 lbs. It didn’t quite sink in how huge of an amount that was until I was actually making it. 40 lbs is a lot of miso. A LOT!! At least I literally don’t have to buy any miso once it’s done, and it will make a great Christmas present next year to my fellow miso loving friends.

homemade miso making chronicle
I finally had my own cedar barrel which I had been dreaming about for a whole year, so I had to jump right into miso making. But before I start getting into how I made it, let me quickly explain what miso is. Miso is a fermented soy bean paste. It’s made by mixing cooked and mashed soy beans, koji (cultured rice), and salt, then fermenting it. When you are buying miso at the store, the ingredients list should be very clean as it only takes 3 ingredients to make it. You’ll see red miso and white miso sold at the market. The difference between the two is how it is made, and their flavor. Basically, white miso is made with cooked soy beans with a higher ratio of koji to soy beans, which makes it sweeter, and is fermented for a shorter period, about 3 months. It is milder in flavor and is a lighter yellow color. Red miso is made with steamed soy beans, with an equal ratio of soy beans and koji, and is fermented for a longer period, about 6 months to a year. It is richer and deeper in flavor and has a darker, rich reddish brown color. Both make great miso soups. White miso can be used as a secret ingredient in vegan white sauces and vegan cheeses or sauces to give it some real depth in flavor. Red miso can be used as a secret ingredient in vegan stews, curries, stroganoffs, and whatever dishes you want to add some deep rich flavors. I’m making white miso but with a longer fermentation period, so it will end up being a deeper and fuller flavored white miso with a richer, darker color from the extended fermentation.

I purchased all organic ingredients and sprouted my soy beans to make my very own homemade organic sprouted miso. To make 40 lbs of miso, it took 9 lbs of organic dried soy beans, 14 lbs of organic Koji, and 5.5 lbs of salt. The purchase set me back:

Organic soy beans from Whole Foods: $2.29 per pound x 9 = $20.61
Organic Koji 15 lbs bag: $112.50 + $34.20(shipping) = $146.52
Real Salt 4 bags: $7.49 per 26 ounce bag x 4 = $29.96

Total price $197.09 for 40 lbs of miso, $4.93 per pound. Half the price compared to Miso Master organic miso I get at Whole Foods, which is $9.99 for 1 lbs container. It cost more to make a batch at first, but it’s definitely cheaper if you compare it pound for pound. If you make a smaller batch like 8-10 lbs, it will be much cheaper to make too, and is still a better value.

Well, I think we’ve had enough of an intro, so let’s get into what I did. To make the miso, first you have to soak the soy beans in water. I soaked the soy beans for 18 hours. The soy beans usually double or triple in size when plump. Since I was going to make sprouted miso, I did not move on to cooking the soy beans after soaking, and instead sprouted them.

homemade miso making chronicle
I drained and rinsed the soy beans well, then spread them thin and evenly in a colander to let them sprout. I’ve never sprouted 9 lbs of soy beans all at once, so my 4 colanders and every sieve I own weren’t enough. I ended up using seven, half gallon mason jars with sprouting lids and my large bamboo steamer. Using the steamer was just something I thought of on a whim. The trays are slotted so it acted like colanders and worked just fine. I covered them with dish towels and let it all sit at room temperature for about a day, rinsing the beans with water 3 times. After about 18 hours, the soy beans had some cute little sprouts. Let me tell you, 9 lbs of soy beans can take over your kitchen. Between the soaking and sprouting, my kitchen was invaded for 2 day.

homemade miso making chroniclehomemade miso making chronicle
Once the soy beans sprouted, I rinsed them very well. Then it was time to cook them. I bought a pressure cooker just for this part because I knew I was going to cook a ton of soy beans and just this process alone could take all day. This was one of the best investments I made for my kitchen! I had to cook it in 5 parts, since my pressure cooker is not big enough to cook 9 lbs of soy beans at once. Then again, few are!

homemade miso making chronicle
While I was cooking the beans, I disinfected all tools to be used by washing them with soap and water, then wiping them with vodka. I also had to mix the koji and salt. Koji might not be something you are familiar with, so let me explain. Koji is rice or soy beans cultured with aspergillus oryzae. It is an essential ingredient in many staple Japanese condiments, such as soy sauce, mirin, sake, and of course miso, along with much more. You can find conventional rice koji at a Japanese market in the refrigerated section, but they don’t carry organic rice koji. I bought my organic rice koji online from Rhapsody. Here’s the link: http://rhapsodynaturalfoods.com/our-products/koji/organic-long-term-rice-miso-koji/.

Mixing the Koji and salt is a very important process. The Koji and salt needs to be mixed separately first. It’s also essential the two are mixed thoroughly, because even salt distribution is very important to preventing mold during the fermentation process. I had to mix 14lbs of Koji and 5.5 lbs of salt, almost 20 lbs worth. I realized I didn’t have a big enough container to mix the two properly, so my husband had to make an emergency run to Lowes to get a large plastic, food safe bucket with a lid!

homemade miso making chronicle
After each batch of soy beans were cooked, I checked to make sure the soy beans were cooked to the right softness by pinching one between my thumb and pinky. If I could smash the bean without any effort at all, it was perfect. On to mashing the beans into a paste. I could have used a food processor but I opted for my Kitchenaid stand mixer with the beater attachment. It did an excellent job, saving me lots of time because of the larger batches I could do at a time. 

homemade miso making chronicle
Once all the soy beans were cooked, mashed, and cooled off, it was time to mix it with the Koji-salt mixture. I had to half the amount to be able to mix it in my largest bowl. Then mixed and kneaded away. It’s essential to mix the soy beans and Koji-salt mixture really well. Just like with mixing Koji and salt. The even distribution of Koji and salt throughout the miso paste is also essential for preventing mold during fermentation. So better to over mix it than to under mix it. It definitely required a lot of elbow grease and was quite a workout. When the miso was mixed thoroughly, I started rolling the miso into balls. Then I threw the balls really hard into the bottom corner of the cedar barrel, making sure it made a loud slamming sound. This is to get rid of any air underneath and within the ball itself, which prevents molding once again. I was supposed to throw the miso balls all around the perimeter of the bottom, then in the middle to fill the whole bottom surface. Then, carefully push and even out the surface, making sure to work out any air, and repeat the process. But I forgot to throw the balls over the surface first and instead, I started to spread the miso after I threw each ball. I paid extra attention to getting rid of any air, so even though I messed up the order, it should turn out fine.

homemade miso making chronicle
I filled up the barrel leaving some room at the top for the inner lid and a weight. Weights are used on top of the inner lid to push down on the miso so that it has no contact with air, another measure to prevent mold. Before I moved on to the next step, I wiped off any miso that got on the sides and edges of the barrel with vodka. Next came a layer of salt. I spread salt all over the surface until I saw no miso. Again, another preventative measure for mold. The higher the salt content, the harder for the mold to grow. Some people don’t use salt on the surface and instead, lay down saran wrap on the miso, making sure there isn’t any air pockets. I personally didn’t like the idea of food touching the saran wrap and being left for an entire year, so I opted for the salt and kelp sheets. After the salt layer, I used re-hydrated kelp to cover the entire surface. The water you re-hydrated the kelp in is called dashi, and in Japanese cooking, it’s used as a stock or broth in many staple dishes. You can use it to make tasty vegan miso soup instead of the non-vegan bonito based dashi used in traditional miso soup!
I put the inner lid and the weight on, and found that the kelp on the sides was lifting off the salted surface. Salt was going to be absorbed overtime exposing the miso, so this meant the miso was going to be exposed to air in this area. On the surface where miso has contact with air, mold tends to grown over time. It’s very common, and fortunately, even if the batch ends up having some mold when you open it up months later, your miso isn’t ruined. You just have to scrape about a couple inches off the surface where the mold grew. But it’s always best to take preventative measures as much as you can. I actually did more research later on and found out Kuma Sasa leaves, a type of dwarf bamboo leaves have strong anti-bacterial qualities and if you lay the leaves down on the surface, there will be no mold growth throughout the year. I am seriously considering growing them for future miso making. Anyways, I took out the inner lid and weight and decided to use clear plastic bags filled it with salt. This acts as a weight and since it’s free forming, it does a great job of getting rid of any air pockets. I have thick kelp layered underneath so I wasn’t worried about the leaching of the bag too much over the course of a year. I will throw out the kelp when the miso is done. The salt bags did a great job of minimizing the air and weighing it down. I put the inner lid back on and tried to place the weight on top, but it wouldn’t allow the outer lid to close properly, so I pulled the weight out and closed outer lid.

homemade miso making chronicle
I wrapped paper over the outer lid as a dust cover and secured it with some string. Do you remember when I told you my 40 lbs prediction was off earlier? Well, I was off by 8-9 lbs. I made too much. I didn’t plan on ending up with more, so after some scrambling to figure out what container to use, I chose to use mason jars. I disinfected them by boiling them in water for 15 minutes and wiping them down with vodka. Then stuffed them with miso, then salt, then laid down the kelp sheets, and jammed in the salt bag for weight, making sure there was no air pockets. I loosely tightened the lid because during fermentation miso can produce gas, so tightly closing the lid can be dangerous since it can potentially explode on you. I wrapped the jars in paper to shut out light and moved both the barrel and the jars to a cool dark place. I put the 7 lbs weight on top of the barrel to weigh it down. Phew! I was finally done except for cleaning up the mess I made! From all the work that went into it, these miso containers feel like my babies and I can’t wait until they are done! Now that I have one miso making experience under my belt, I want to make a small batch of organic and sprouted chick pea miso soon. I will write about it again so stay tuned!

homemade miso making chronicle

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  1. Raw Vegan Corn and Spinach Miso Soup says:
    March 8, 2016 at 5:04 pm

    […] sweeter miso soup. I like them both though chick pea miso is not necessarily traditional. I have homemade miso and homemade chick pea miso fermenting right now so can’t wait for it to be ready this winter […]

    Reply
  2. Homemade Miso Making Chronicle – 6 Month Fermentation Update says:
    June 8, 2016 at 12:15 am

    […] back a giant cedar miso making bucket from Japan for it, and I was determined to fill it up! You can read all about my miso making adventure here. As it sits fermenting, I still have no idea how I am going to eat it all. Especially since I made […]

    Reply
  3. Raw Vegan Instant Miso Soup Bombs says:
    October 20, 2016 at 4:59 am

    […] (I have my homemade miso so I will be using mine for […]

    Reply
  4. Miso Making Chronicle – 1 year fermented miso complete says:
    November 30, 2016 at 2:34 am

    […] this time last year, I made my very own homemade organic sprouted miso for the first time. I even brought back a traditional cedar barrel for miso making from Japan in order to do this. It […]

    Reply
  5. Miso Making Chronicle – 1 year later and finally done! says:
    November 30, 2016 at 3:23 am

    […] this time last year, I made my very own homemade organic sprouted miso for the first time. I even brought back a traditional cedar barrel for miso making from Japan in order to do this. It […]

    Reply
  6. Homemade Miso Making Chronicle Part 2 – Making Chickpea Miso says:
    February 7, 2017 at 5:40 am

    […] in November last year, I made a first attempt at making my own organic sprouted soy miso. I made 40 lbs worth of miso to fill up a giant traditional cedar barrel I had brought back from […]

    Reply

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Mariko Sakata

Hi, I'm Mariko! I am a raw food chef, instructor, and a cookbook author. Plant-based cooking is my passion. My creations are plant-based, mostly raw, and gluten free.
Hope you enjoy my recipes! Check out my About page to find out more about me.

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marikosakata

拙著『乳製品を使わないヴィーガンチーズ』の担当してくださった敏腕ベテラン編集者の方が、テンプレートを使って、誰でもたった1冊から本を出版できる画期的なサービス、BOOKOを考案され、そのクラウドファンディングをされています📚

好きなことをいつか本にできたらな✨と思われている方は結構いらっしゃると思います。現に私もその一人でした🙋🏻‍♀️私も何年も、「いつかレシピ本を出版できたらな✨」と考えていました。ただ出版社による商業出版は初版部数なども絡み、著者の実践、フォロワー数、トピックの需要などと、様々なファクターが問われ、誰でもとはいかず、ハードルが高く感じられるかもしれません。kindle出版の手もあるけれど、やはり紙の本も出版したいとなると、自費出版も最低部数があるためコストが高く、これもハードルが高く感じられます。

そこで誰でも手軽に一冊から紙の本が出版できるサービス、Booko登場!📗
BookoはAmazonのたった1冊から本を出版できるオンデマンド印刷サービスを利用。Bookoが作成した本の印刷用データをAmazonに送ると、
✔️Amazonがその本を販売📱💻
✔️購入されたら印刷📗
✔️配送してくれ🚛
✔️著者には印税60%が支払われる💴
というものです。

このサービスだと個人出版がノーリスクになり、非常に手軽で身近になりますが、只一つ大きなハードルが残ります⛰それは個人が出版用の印刷データの作成しなければいけないこと!出版業界にはレイアウトの様々な基準やルールがあり、商業出版ではデザイナーがレイアウトをデザインしてくださります。これを一から素人が作成するのは大変!

そこにBookoサービスが介入✨数々のベストセラーを20年以上手掛けられてきたベテラン編集者の方が今までの叡智を盛り込んでデザイナーと手掛けた、誰でも簡単に編集できる出版用テンプレートを提案💻 
Bookoの
📗料理本
📗実用書
📗ビジュアルブック
📗ポートフォリオ
📗小説
📗ビジネス書
のカテゴリーの中から好きなテンプレートを選んで、内容を編集したら、Bookoが印刷用データを作成。後はAmazonに送信するだけで、Amazonが販売、印刷、配送、印税を支払ってくれます📚

今までハードルが高かった本の出版を簡単に、手軽に、誰でもできるように身近してくれる画期的なサービス、Booko! 
一冊から出版できて最低部数がないから、ご自宅で開くお教室用のテキストブック、クックパッドやインスタグラムに今まで投稿したレシピを纏めて料理本などと、個人出版できる可能性は無限大✨Bookoサービスのローンチに向けて現在ウェブサイトや数々のテンプレートを作成中なので、どうぞあなたと出版との距離をグーンッと縮めてくれるBookoのクラウドファンディングのご支援のほど、宜しくお願い申し上げます🙇🏻‍♀️クラウドファンディングのリンクはプロフィールのリンクからか、ストーリーをご覧ください。
I love hand rolls💕 When it comes to making sush I love hand rolls💕 When it comes to making sushi at home, hand rolls are the best in my humble opinion. You just have to prepare the sushi rice, your choice of fillings, and nori. No hassle of using sushi mats. 

This time, my fillings are Just Egg tamagoyaki, black eyed peas tempeh spicy tuna, homemade tofu ham, carrots, cucumbers, baby chard, avocados, red clover sprouts, etc. All vegan and gluten free😊 I also used @otafuku_global ‘s delicious vegan sushi sauce they had kindly sent me✨It was perfection, especially with the Just Egg tamagoyaki😋

ヴィーガン・グルテンフリー手巻き寿司🍣 スクランブルドエッグや卵焼きが作れる卵代替え品Just Eggと自家製テンペがあったので手巻き寿司にすることに。Just Egg卵焼き、スパイシーテンペツナ、自家製豆腐ハムに野菜やアボカド、スプラウツをたっぷり✨ @otafuku_global さんが送ってくださったヴィーガン寿司ソースと頂いて最高でした😋
I couldn’t find the 100% buckwheat soba I usuall I couldn’t find the 100% buckwheat soba I usually get at the Japanese market for the yearly Japanese tradition of eating soba on New Years Eve. I’m trying these ones out from Amazon as a replacement, but these look very different from the Japanese ones🧐 I’m not quite sure how they are going to turn out, but we’ll see🤷🏻‍♀️ 

Black eyed peas tempeh are done just in time for New Year’s Day tomorrow. Have a lovely New Year’s Eve and a happy year everyone!

日系マーケットに十割そばがなかったので、急遽アマゾンで見つけた100%蕎麦粉のお蕎麦を購入。見た目が全然日本の十割蕎麦と違うから大丈夫なのか不安ですが。。。
明日用に発酵しておいたブラックアイドピーズのテンペも間に合って仕上がりました。

喪中のため、新年のご挨拶を控えさせていただきますが、本年も大変お世話になりました。来年も引き続きどうぞ宜しくお願い申し上げます。
Happy holidays everyone! Hope you all have a wonde Happy holidays everyone! Hope you all have a wonderful holiday season🎄✨💕

メリークリスマス🎄✨素敵なクリスマスをお過ごしください🎅🏼
Sunday DIY💪🏼 I’ve been meaning to clean u Sunday DIY💪🏼 
I’ve been meaning to clean up this corroded brass pepper mill, a friend of mine handed down to me, for quite some time now. 

I finally got to it, and with the help of a few YouTube videos and some trial and error,
I got it cleaned up pretty good✨ At one point, the whole thing turned copper, but with some serious elbow grease, it’s back to shiny brass again and I’m in love✨ 

友人から去年譲り受けたヴィンテージの真鍮のペッパーミル🧂緑青や酸化も全体にあって、今までクリーンアップも先延ばしに。このサイズでこのようなコンディションの真鍮を磨くのは初めてなので、YouTubeの力を借りて悪戦苦闘😅一時は完全に銅のペッパーミルになりましたが、何とかピカピカの真鍮に戻りました✨これから使うのが楽しみです💕
Adding sweet potato and vegan marshmallow casserol Adding sweet potato and vegan marshmallow casserole to our Thanksgiving feast this year🥘  Ever since I had this dish in North Carolina many years ago, it’s been on my mind. I think it’s gonna be a keeper for years to come🍠 Happy Thanksgiving everyone✨

今年の感謝祭にはスイートポテトとヴィーガンマシュマロのキャセロールをプラス🥘何年も前にノースキャロライナでこのキャセロールを食べてから、ずっと作ろうと思っていた一品。まるでデザートのようだから、辛党の私にはデザートいらず。Happy Thanksgiving✨
Thank you @plantbasehappy2 for trying out my vegan Thank you @plantbasehappy2 for trying out my vegan Boursin cheese recipe🙏🏼✨ So happy to see you enjoyed it💕

@plantbasehappy2 さん、拙著のブルサン風チーズレシピをお試しくださり、誠に有難うございます🙇🏻‍♀️✨お口に合ったようで大変光栄です💕

Repost from @plantbasehappy2

 vegan ブルサン風チーズ🧀

材料はヘルシーなのに濃厚なチーズ !
クラッカーとお酒が止まらない …

完全に @marikosakata さんのレシピ本に虜です 𓈒𓏸︎︎︎︎
@tomoko_inner_beauty , thank you so much for tryin @tomoko_inner_beauty , thank you so much for trying my out the vegan mozzarella recipe from my book🙏🏼✨

少し涼しくなってきて、発酵ヴィーガンチーズ作りが楽しくなる季節🍂 @tomoko_inner_beauty さん、ヴィーガンモッツァレラをお試しくださり、誠に有難うございます🙇🏻‍♀️💕

Repost from @tomoko_inner_beauty
•
Vegan cheese 🧀✨✨✨
 
今日も暑かった💦
 
暑くても秋の気配が訪れると
食べたくなるヴィーガンチーズ🧀😍✨✨✨
 
@marikosakata さんのヴィーガンチーズは
まさにチーズ🧀✨っていう味わい✨
 
コクがあって、発酵させるからちゃんとチーズ🧀
なのに身体に負担がなくて心地よい🥰✨
 
ナッツをリジュベラックという玄米で作る乳酸菌飲料で
発酵させて、
味を整えて寒天で固める、という工程。
 
ご著書を見たときは、難しそう…と思っていて
 
まりこさんの実演を見せていただいた時に
ステップが分かりやすかったのと
試食で頂いたチーズがとにかく美味しくて😍🧀
 
作ってみたらやっぱり美味しかった😍🧀
 
なので今回倍量で作りました🧀🧀✨
 
そのまま食べても
クラッカーに載せても
小さく切ってサラダに載せても🥗美味しい😍🧀
 
 
気に入っている食べ方は
小さく切って塩昆布と和えたり
 
塩昆布+醤油少々でご飯に混ぜておにぎりに🍙
海苔を巻いて食べるとめっちゃ美味しいです😍🍙
 
 
写真のクラッカーはグルテンフリー✨
玄米や十六穀米のさくさく軽い薄味クラッカー✨
 
小さなパッケージなので持ち歩きおやつになりそう🍘
薄味なのでクルトン替わりにも使えそうです🥰✨
 ーーーーーーーーーーーーーーーーーーーーーーーーーーー
 
YouTubeチャンネル作りました❣️
ゆったり癒しのスイーツ動画、ぜひご覧ください✨
 
20種類のギルトフリースイーツが動画で学べるudemy講座
 
ロースイーツのいちごのフレジェ講座🍓✨発売中
 
お申し込み、詳細はプロフィール欄のリンクよりご覧いただけます✨
 
お問い合わせはメッセージをどうぞ🥰✨✨
 
 @tomoko_inner_beauty 
 
ーーーーーーーーーーーーーーーーーーーーーーーーーーー
Thank you @plantbasehappy2 for purchasing my book, Thank you @plantbasehappy2 for purchasing my book, and trying out one of the recipes🙏🏼✨

@plantbasehappy2 さん、拙著をご購入くださり、そして早速ナチョスチーズレシピを試してくださり、誠に有難うございました🙇🏻‍♀️✨お気に召していただけたようで、嬉しい限りです💕

Repost from @plantbasehappy2
•
vegan ナチョスチーズ & トルティーヤチップス !

ソースはナチョスチーズ味!🧀
トルティーヤチップスにディップするスタイル。

美味しすぎて、トルティーヤチップスと
コロナビール買い足した位。

ソースは @marikosakata さんの
レシピ本から。
本当に買ってよかった!!!!!

旦那はveganではないのだけど
レシピ本みて全部美味しそう!!
俺でもこれも作れそう!!と言ってた☺︎ たのしみ

一番惹かれた ナチョスから作りました 𓂃٭
まだ今はフードプロセッサーしかないから
粒が残ってるけどこれはこれで美味しい!

市販でようやくveganチーズが手に入る
ようになってきたけど添加物なぁ、、
と思ってたし、なんか惜しい!が多くて。(しょうがない)

この本にのっているものはリアルにチーズ、、

しかもテンション上がるチーズばかり!!
これから作るのが楽しみ🧀
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