make homemade miso taste of happiness in the home

Duration: 60 minutes or more

The happy taste handmade miso which is made with the pad

The handmade miso which is trained to the season when December – March are cold.When training, the white tsu [po] it is and also the miso which is color, crossing over the summer of that year, is fragrant from September in around October and has changed in high flavor and amber.It stops wanting to skip about unintentionally.

The handmade miso, the extent which calls alias the front miso, is tasty, it is extraordinary.As for material just soybean and malt, and salt.Also method of making being simple, then being able to lay down, although it makes mature and time passes just it leaves.Even then it is called the difference of delicate environment that taste changes with each home.From January you train the handmade miso to the coldest time in one year of February, “SI write is completed coldly” most tastily.

There is a milled rice malt, unpolished rice malt and a wheat malt etc in the malt, the method which for the first time begins the miso making the male is completed does the milled rice malt of the mellow tasting.As for the unpolished rice malt in the miso of the unique flavor which has the body.In addition the wheat malt fragrance of the wheat it does and with it becomes the miso which feels the kana sourness of the sweet taste ho.

The material (to be completed, approximately 2kg) of the homemade miso

One procedure of making the homemade miso

Method of making the miso

1: Soybean in one late water immersion ke [ru]

The soybean washes cleanly, one late immersion ke [te] puts in the water about of 3 times.soybean2put in a large bowl, such as so swell to about double.

2: simmer the soup for each soybean soaking

soybeans soaked in water overnight are plump. the soft boiled soy dipping sauce for each. knob to the vertical point is the soybean, is easy to collapse. when using a pressure pot, soybean is the capacity of the pot1/3in the amount of30simmer minutes. in an ordinary pot, 4simmer about an hour.

3: soybean crush

soybeans are crushed into hot. juicer, the crush is divided into several times in a food processor, etc.. crush with potato masher, you can also crush with rolling pin to put a plastic bag soybean. hardness of soybean crush is about earlobe(the adjustment in the broth when the crush)

4: mix salt and koji, koji build a salt fog

the salt50gbeen particularly, 200gmix by hand rubbing salt and koji. was especially50gsalt of the, you pretend to reduce the breeding of bacteria on the surface of the miso was later justified.

5: mix mash soybeans and koji salt fog

soybean mash is, the heat has cooled down to about human skin. mix the yeast and soy salt fog, make a ball of about miso softball.

6: disinfect with alcohol and containers

preparation was wiped off the water in a container of clean wash, and alcohol35you have to spray the degree of shochu.

7: teach the ball miso in a container

miso ball is like the air does not enter, throw in a flapping manner to container, flattens the surface.

8: sprinkle salt on the surface especially

to flatten the surface, especially salt50gyou sprinkled evenly on the whole.

9: spread the wrap on the surface of the lid off the miso, 1kgput a weight of

cover with plastic wrap the surface of the miso and dak. and a lid that can be placed deep inside the pot1kgand a weight of.

10: cover with plastic wrap and the lid

to prevent dust from entering through a gap in the lid of the container, cover with a cloth wrap or clean.

11: fill in the date and time was charged, teach until the summer

covered with paper, save the date and time to fill in a cool, dark place was charged with.
once you see how the rainy season around. there will be times when you can have mold on the surface of the miso even though careful. disinfected with alcohol and gently remove that part, replaced by a new lap, remove scheelite is. also put a piece of paper around the whole, save in a cool, dark place until the summer. of over the summer and will be more delicious, aging is also terminated soon. use save aliquoted into containers in the refrigerator.

one point advice guide

point of making miso, is that bacteria do not increase the. not touch the air can be sealed as much as possible so it is important to. when finished miso, to save in small quantity in the refrigerator. mold is easier to grow and leave it at room temperature to leave the vessel was charged.