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Homemade Miso Making Chronicle – 6 Month Fermentation Update

June 7, 2016 By admin 3 Comments

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homemade miso making chronicle 6 month fermentation update
I made my very own homemade miso for the first time in November of last year. It ended up being quite a labor intensive process since I made about 40 pounds worth!! I brought 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 homemade chic pea miso a couple month later! I’m going to have to go on a miso giveaway frenzy amongst my friends and colleagues, and even then, I will probably have more miso than I can handle. Although, that’s not necessarily too bad of a thing. I can use it in cooking more generously than ever before. Yay!

Now that I jibber jabbered enough about miso making, I wanted to do a 6 month update on the fermentation process. I hadn’t opened the cedar barrel at all since 11/27/2015 so I was quite excited to see what was happening. Why a 6 month update? Well, traditionally miso is opened up after about 6 months to mix it from the bottom up. This process is called “Tenchigaeshi” which literally means flipping upside down. This promotes even fermentation by mixing and aerating the miso. To flip, you would take the miso out of your fermentation container and place it into a separate, sterilized container. Then you would wash and wipe the original container with some vodka to sterilize it again. Next, you would put the miso back and seal it off all with the same method you used when you made it originally. You can view the original thread here.  

homemade miso making chronicle 6 month fermentation update
However, after all that explanation of the “Tenchigaeshi” step, I’m not going to do it. Why? Because according to a Japanese miso maker, for homemade miso, the containers you are using are small enough that it’s not even necessary. The Tenchigaeshi is mainly for miso makers who use enormous barrels. So you can certainly flip it if you’d like, but it’s apparently an unnecessary step and I’m not going to bother. What can I say? I can be lazy sometimes, especially when a pro miso maker tells me I can be.

Don’t worry, I still want to see what is happening under the covers, so I will show you how the miso currently looks. First, I checked the miso that I put in mason jars. They both had crystalized salt and tamari that had ran down the sides. If you remember, these jars were not completely sealed to let them breathe and avoid bursting from the fermentation gas building up. As miso ferments, a dark umber liquid rises up, usually pooling at the top. This is tamari. You can see why tamari is gluten free because it’s just a byproduct of miso which usually doesn’t contain any gluten, except for barley miso that is. My mason jars were so packed to not let any air have contact with the miso, that the tamari had risen up and mixed with the surface salt. Then it ran down the sides and crystallized. I wiped the jars clean with vodka, and decided not to open these, as their surfaces are packed really nicely and I can’t see any mold forming inside. So on to the miso barrel! 

homemade miso making chronicle 6 month fermentation update
The miso barrel was just how I left it last. Clean, with no leakage whatsoever. I took off the paper dust cover and then the cedar wooden lids. The bright white salt bags, which were used as weights greeted me. 

homemade miso making chronicle 6 month fermentation update
If you don’t seal the miso 100% when you make it initially, it contributes to molding on the surface. But molding is quite common with miso making. It happens all the time, so it’s not the end of the world at all. If you see white mold, it is actually yeast so you can just mix it in. But if you see blue or red mold, all you have to do is scoop out the mold and a generous portion of the surrounding area and throw it out. The rest of the miso is totally fine to keep fermenting.

Now even though I know mold in miso is very common and not an issue at all, I still wanted my miso to be perfect and mold free. I was curious if my kelp lid actually worked. I took out the salt bags. No mold spilling out of the edges. You can see the salt on the edges turned brown and hardened from mixing with the tamari. So far so good.

homemade miso making chronicle 6 month fermentation update
The moment of truth. I peeled off the kelp halfway and dug through the salt layer. No mold period! Hurray! The kelp and salt bag sealing technique worked! There was no pool of tamari yet, but I can see where it had absorbed in the salt layer. 

homemade miso making chronicle 6 month fermentation update
You can see that the color has deepened from when it was made. Those little light colored pieces in the miso are the koji. I wanted to know why there are so many pieces left still so I looked it up. Apparently, if you use brown rice koji, which I did, the little koji pieces tend to remain and not dissolve into the miso. So you have to use a small strainer when melting miso into miso soup if you don’t want the bits in there. Maybe I will put it through the food processor or a food mill to see if it breaks down nice and smooth once the miso is ready.

Time for the 6 month taste test!. It’s a beautiful rich full bodied miso flavor. Even though it is only half way through the fermentation stages, it’s already a very good miso. I’m looking down at my barrel thinking “Man, that is a lot of miso!” Since I have so much, I might start using the mason jar miso now. That way I will be able to tell the difference between the 6 month and 1 year old flavor profile later. 

homemade miso making chronicle 6 month fermentation update
Well, I must say, I’m very happy with the progress. No mold made me happy. The kelp lid rocked! I’m going to cover it back up again and open it up in another 6 months. It will be even deeper and richer in color, perfectly auburn and ready! Can’t wait!! 

homemade miso making chronicle 6 month fermentation update

Filed Under: Homemade Miso Making Posts

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Comments

  1. Cassie

    June 8, 2016 at 12:58 am

    This sounds weird, but I never knew that you could eat miso on a raw vegan lifestyle! I guess I thought there was some type of heated sauce in miso XD but anyhow, I love the flavor miso lends! I love using it for Asian recipes such as curries and soups!

    Reply
    • admin

      June 8, 2016 at 12:47 pm

      Hi Cassie,

      Miso is made from cooked soy beans and fermented cooked rice, but once the miso ferments, it contains loads of probiotics so a lot of times it’s considered a living food in raw foods. When you use it in raw foods, you won’t heat up the miso high and kill off the probiotics. But even when cooking miso soup the traditional Japanese way, you are never supposed to boil over the miso. You turn off the heat once everything is cooked in dashi + water, and melt in the miso at the very end. It’s interesting that they figured that out eons ago without any scientific research.

      Reply

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

    […] hover over it with curiosity for the first few weeks, but then slowly started to forget about it. When the 6 month mark hit and I opened it up for a check up, I knew another 6 month was going to fly by. Then came Halloween, and Thanksgiving, black Friday. […]

    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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