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MISO MAKING CHRONICLE – HOMEMADE CHICKPEA MISO 1 YEAR LATER AND FINALLY DONE!

February 7, 2017 By admin Leave a Comment

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Miso making chronicle – homemade chickpea miso 1 year later and finally done!
Lately, I’ve been pretty busy since I started my level 2 class at Matthew Kenney Culinary last week. It’s been such a blast and one of the coolest things is that on level 2, we have a lot of “create your own” projects. Since my homemade organic sprouted miso was done last December, I’ve been bringing it in and using it on my create your own projects and it’s been such a treat to be able to use it. For instance, we just did a create your own bread and butter project and I did a miso bread with tamari butter. It turned out really nicely.
So the further we go with class, the more I’ve been itching to use my homemade organic sprouted chickpea miso that was still fermenting in the barrel. Then finally, it was done on February 2nd, after a long fermenting process of one full year. I was ecstatic to finally be able to open it up!

Miso making chronicle – homemade chickpea miso 1 year later and finally done!
I didn’t even check on this one at the 6 month mark, so this is the first time opening it up since I made it a year ago. 

Miso making chronicle – homemade chickpea miso 1 year later and finally done!
I took the dust cover and the lid off and I was greeted with the sweet and savory scent of tamari. Smelled really good!! You can see the tamari, the by-product of miso fermenting process, mixed with the salt and crystallized on the sides. 

Miso making chronicle – homemade chickpea miso 1 year later and finally done!
I removed the stoneware weights and the salt bag weights to reveal the glistening kelp lid. The kelp is soaked with tamari and gleaming.

Miso making chronicle – homemade chickpea miso 1 year later and finally done!
Once I removed the kelp sheets, the beautiful, well fermented chickpea miso was exposed! The surface is quite dark in color because it absorbed the tamari. You can see some pooling of the tamari here and there. Unfortunately, this miso didn’t produce enough of the tamari for me to harvest, so I just left it in the miso.  

Miso making chronicle – homemade chickpea miso 1 year later and finally done!
Since the “salt layer” got absorbed completely into the miso, I scraped off the surface and discarded it as it would be too salty! Once I scraped off the dark, salty surface, the miso inside was much lighter in color. Almost a caramel color and it had a very nice miso smell.

You can see the white bits in the miso, which is the brown rice koji. If you use koji made of white rice, the koji breaks down and disappears into the miso. I couldn’t find any organic white rice koji, and had to use brown rice koji which still remains somewhat intact after fermenting.

Miso making chronicle – homemade chickpea miso 1 year later and finally done!
I’m not sure if I needed more chickpea cooking liquid, or if it’s because I live in a dry climate, but there were some harder bits of koji left. So to make it nice and smooth so that it is easier to use in any recipe, I blended it up in a food processor until smooth and strained it using a Japanese sieve. Then I stored it in mason jars. Let me tell you, it was quite a bit of work straining 13 lbs of miso by hand. I was exhausted by the time I finished. It was well worth it to see how soft and smooth the chickpea miso became though.

I put the sprouted soy bean miso and sprouted chickpea miso side by side so you can really see the difference in color. Usually the store bought chickpea miso is a light pale yellow color. Mine is a rich caramel or camel color, and has a mild but rich and complex miso flavor. Different from my deep full bodied soy bean miso, but both rich in flavor and very tasty. I made soup with the chickpea miso and it made a beautiful yellow colored and delicious miso soup. Such a luxury to be able to pick and choose between homemade organic sprouted miso and homemade organic sprouted chickpea miso depending on the dish.

  Miso making chronicle – homemade chickpea miso 1 year later and finally done!
Based on the outcome of this batch, on the next run, I am going to up the amount of chickpea cooking liquid, and maybe run the brown rice koji in the food processor to break down the granules a bit before use. That might help it break the koji down during fermentation. Also, since the salt layer got completely absorbed by the miso on this, I will reduce the amount of salt a bit on the next one too. I can’t wait to find the perfect method for me and for the climate I live in. It’s a process of trial and error but I am very happy with the results so far. Yay for miso!

Miso making chronicle – homemade chickpea miso 1 year later and finally done!

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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

Ying and Yang☯️ My utmost respect to Stacey A Ying and Yang☯️ 
My utmost respect to Stacey Abrams. The word “inspirational” does not quite cut it.
Testing a couple of vegan cheeses🌱🧀 We’ll Testing a couple of vegan cheeses🌱🧀 We’ll see how they turn out🧐
Hope everyone had a lovely holiday season😊

新しいヴィーガンチーズを研究中✨さて仕上がりはどうなるかな?

ヴィーガンチーズのオンラインオンデマンドクラスにご興味のある方はプロフィールのリンクからどうぞ🙇🏻‍♀️
Getting ready to cook some gluten free 100% buckwh Getting ready to cook some gluten free 100% buckwheat soba for New Year’s Eve🍜 It’s a Japanese tradition to eat soba on New Year’s Eve for good fortune and longevity for the coming new year. Probably one of my favorite traditions, because it gives me another excuse to eat noodles🍜💕 I’ll have my bowl of soba to wish everyone good fortune and longevity🙏🏼✨
Happy New Year’s Eve! 

アメリカはまだ大晦日なので、年越しこれから年越し蕎麦を🍜少し自宅から遠い日系マーケットに行く機会がコロナで今年激減したので、大事にとっておいた十割蕎麦を年越し蕎麦に✨

日本の皆様、明けましておめでとうございます🎍2020年はコロナで未曾有の一年で、日本にも一時帰国できませんでしたが、その分オンラインクラスやオンデマンドクラスを通して皆様にお会いでき、又お陰様で増版、台湾語と韓国語版も出版され、実りも大変多い一年でした。昨年は大変お世話になりました。本年も何卒宜しくお願い申し上げます🙇🏻‍♀️
Uplifting a gloomy Monday with this plate of raw v Uplifting a gloomy Monday with this plate of raw vegan cheddar cheese🌱🧀 Hope everyone in LA us staying dry🌧

ロサンゼルスには珍しく今日は一日中雨🌧熟成していた太陽のようなローフードヴィーガンチェダーチーズをおやつに気分転換🌱🧀
Enjoying some post Christmas treats and probably g Enjoying some post Christmas treats and probably going to pass out from sugar crash🎄😝

クリスマスツリーのライスクリスピートリーツ(スピルリナ入り)🎄来年は抹茶味で緑色にしたいけれど、夫が抹茶味あまり好きではないので、レシピ2倍でプレーンと両方作らないといけないかな?
Merry Christmas everyone💚 I made some minty ric Merry Christmas everyone💚 I made some minty rice crispy treats this year, and this may very well become one of our yearly tradition🎄Tastes like crunchy York peppermint patties💕 Hope everyone is having a wonderful Christmas✨

ミント味のライスクリスピートリーツ💚ライスクリスピートリーツは幼少の頃にニューヨークで出来立てを食べて以来大好きなお菓子ですが、高カロリーなので特別な日にしか作りません😅今年はミント味にアレンジしてみたら、これまた美味し過ぎて毎年恒例になりそうです✨
When we decorated our tree earlier this week, we w When we decorated our tree earlier this week, we were a bit short on ornaments, but we were able to get extras just in time🎄✨ Listening to Mariah, my QUEEN and tree trimming now❄️ Merry Christmas and happy holidays everone✨

クリスマスツリーの飾りが先日少し足りなかったので、オーダーした追加の飾りがギリギリイブの今日届きました❄️毎年恒例のマライヤ・キャリーやマイケル・ブーブレを聴きながらツリーの飾り付け🎄皆様素敵なクリスマスをお過ごしください✨
Testing out my Waring blender for vegan cheese mak Testing out my Waring blender for vegan cheese making😊 Not gonna lie, it’s no Vitamix, but it does a good job👍🏼

最近お気に入りの普通のミキサーで試しにヴィーガンチーズ作り🌱🧀勿論バイタミックスには負けますが、なかなかの出来👌🏼
The homemade ornaments we made yesterday worked ou The homemade ornaments we made yesterday worked out great on our newly delivered white Christmas tree🎄Orion’s ornament hanging above my husband’s favorite ornament from his childhood, a vintage snoopy ornament circa 1981. I love the look of this vintage Hallmark panorama ball ornament. I may need to add some more from eBay. Happy holidays everyone❄️

昨日作った手作りオーナメントを白いクリスマスツリーに飾り付け🎄夫の幼少の頃のお気に入りのスヌーピーオーナメントと一緒に❄️1981年の物でヴィンテージのホールマークのオーナメントなんですが、中がダイオラマになっていて、ストーリー性があって面白いんです✨これから毎年一つ、他のバージョンを足していこうと思います😊
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