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Homemade Miso Making Chronicle Part 2 – Making Chickpea Miso

February 23, 2016 By admin 3 Comments

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homemade miso making chronicle part 2 - making chickpea miso
Back 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 Japan. Now that I’ve got a hang, somewhat, of making miso, I wanted to make a smaller batch of chick pea miso too. I like using chick pea miso for miso soups and cooking. It is a milder and sweeter miso, and makes a great secret ingredient in raw vegan cheeses and cheese sauces to add some depth and a bit of a subtle fermented flavor.

This time, I chose to use a regular ceramic 3 gallon fermenting crock. I got mine from Ohio Stoneware and also purchased the lid and weights for it too. I wanted to test using something more common than the traditional cedar bucket for anyone that may want a cheaper and more accessible option.

Since I already have 40 lbs of homemade miso fermenting, I didn’t want to make another large batch. I decided to make 13 lbs of chick pea miso instead. That meant I needed 3 lbs of chick peas, 4.7 lbs of koji (fermented rice), and 1.9 lbs of salt. 

Organic chick peas from Whole Foods: $3.49 per pound x 3 = $10.47
Organic Koji*: 1 lbs bag $10 each x 4: $40.00 + $25.79(shipping) = $65.79 *I get my organic koji at Rhapsody Natural Foods.
Real Salt: 4 bags: $7.49 per 26 ounce bag x 2 = $14.98

Total price $91.24 for 13 lbs of miso, $7.02 per pound. Cheaper than Miso Master organic chick pea miso I get at Whole Foods, which is $8.99 for 1 lbs container. 

Miso making begins with soaking the beans. I soaked the chick peas in filtered water for a whole day, changing the water twice.

homemade miso making chronicle part 2 - making chickpea miso
You could cook the chick peas after you soaked them, but I wanted to make sprouted miso, so I went on to sprout them. I transferred the chick peas into a large colander, and spread them thin and evenly to sprout. I covered it with a dish towel and let it sit at room temperature for 2 day, rinsing the beans with water 2-3 times a day. After a day, half of the chick peas had sprouted, and after the 2nd day, most of them had sprouted. 

homemade miso making chronicle part 2 - making chickpea miso
After I sprouted the chick peas, it was time to cook them. I used my handy dandy pressure cooker to cook it nice and soft. When it’s done, you should be able to smash the bean between your thumb and pinky finger with absolutely no effort at all. For this amount, I only had to cook the beans in 2 parts.  

homemade miso making chronicle part 2 - making chickpea miso miso making chronicle part 2 - making chick pea miso
While the chick peas were cooking, I disinfected all the tools to be used by washing them with soap and water, then wiping them with vodka. Once the chick peas were cooked nice and soft, I reserved some of the cooking liquid for later, then drained the beans in a colander. I transferred them to my KitchenAid stand mixer and mashed them while hot, using the beater attachment. I left them in the stand mixer to cool.

homemade miso making chronicle part 2 - making chickpea miso
I started cooking the 2nd batch of chick peas. While they were cooking, I mixed up the koji and salt in a very large metal bowl. You have to make sure it is mixed thoroughly as even salt distribution is key to non-moldy miso. I then added the 1st batch of mashed chick peas to the koji/salt mixture and mixed it in.

homemade miso making chronicle part 2 - making chickpea miso
After the 2nd batch of chick peas were cooked and mashed, I dumped the chick pea paste into the koji + salt + first chick pea batch mix and went to town mixing and kneading it. This part always requires a lot of elbow grease. Once again, mixing and kneading it thoroughly is vital because it distributed the salt evenly throughout the miso, which prevents molding. I added in some of the cooking liquid I reserved since the miso felt a bit dry. The miso mixture should be the firmness of your ear lobe when you are done kneading.

homemade miso making chronicle part 2 - making chickpea miso
After the miso was mixed thoroughly, it was time to fill up the crock container. I rolled the miso into balls, then threw the balls hard, aiming at the bottom corner of the crock. I repeated that all around the perimeter of the bottom, and lastly in the middle to fill the whole bottom surface. I made sure to throw it making a loud slamming sound, to get rid of any air underneath and within it, another mold preventative measure. Once the whole bottom surface was filled with miso balls, I smashed them to even out the surface, making sure to work out any air, and repeat the process until there was no more miso balls left. Since I only made 13 lbs of chick pea miso this time, the miso only came up to about half way of the 3 gallon crock. I wiped off any miso that got on the sides and edges of the crock with vodka. I poured some salt on the surface, mainly focusing on the edges. This also prevents mold, as the high salt content will prohibit mold growth. Instead of laying down saran wrap to seal the miso, I used reconstituted kelp sheets to cover the surface. I don’t like the idea of saran wrap touching the miso for an entire year. The soak water of the kelp sheets is called dashi, and it is a staple broth to use in Japanese cooking. Don’t throw it out! Make some delicious homemade miso soup with it. I initially wanted to use Kuma Sasa leaves instead of kelp sheets. Kuma Sasa is a type of dwarf bamboo leaves that has strong anti-bacterial properties, and if you lay the leaves down to seal the surface from air, it does not grow mold throughout the year. I bought a small plant through ebay, but it died after a few weeks. Probably due to the fact that I got it in January, not the best time to try to transplant new plants. So I ended up using the kelp sheets again instead. To force down the kelp sheets and squeeze out the air, I put down plastic sandwich bags filled with salt. It forms nicely to whatever surface you have created, and also acts as a weight. I then followed it with the weight that came with the crock and placed the lid on.

homemade miso making chronicle part 2 - making chickpea miso
I wrapped some paper on the lid as a dust cover and secured it by tying it with some string. Phew! All done. Now it just needs to ferment for a half to one whole year. It does take a day to make it and requires a bit of work, but at least once the miso is ready, and you keep making miso once a year, you never have to buy miso ever again! I can’t wait for my 2 types of miso to be ready this winter!

homemade miso making chronicle part 2 - making chickpea miso

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Comments

  1. Jonathon

    January 12, 2018 at 10:51 pm

    This looks amazing .

    How do you Calculate your , bean / Koji / salt ratio ?
    And what happens if the recipe calutualtions are off ?

    Thanks

    JS

    Reply
    • admin

      January 16, 2018 at 7:37 am

      Hi Jonathan,

      You can calculate the ratio either by the total weight and break it down, or by how much you want to use one of the three elements, like say the beans.
      Another factor would be how salty you want your miso to be. On the sweeter side, medium, to quite savory.

      If you don’t have enough salt or enough Koji, it’ll basically be prone to mold during the fermentation process.
      If you let me know the total weight of the miso or the weight of the beans or Koji you want to use, I can give you the general numbers:)

      Reply

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  1. Raw Vegan Corn and Spinach Miso Soup says:
    March 9, 2016 at 2:57 am

    […] 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 I can’t wait for it to be ready this winter to […]

    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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