Preparation of miso hand

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Miso of the hand training

To tell the truth, the miso making is unexpected and simple.And it is to call is even in stress cancellation.In order and, for there to be a word, front miso, as for the miso which you made by yourself, why is, those which than any miso are more tastily felt.When one time it makes, the air which buys the miso of marketing stops rising, probably will be.Between of the winter it is good, even with the pad trains in ordinary year February – March to train.Trying challenging to current season by all means, how probably will be?

The material of the hand training miso (the quantity which it is easy to make)

Material of miso
Soybean 1kg
Malt 1kg (or wheat malt)
Salt 350g (for salt cutting)
Salt 50g (for finish)
Water Appropriateness
training the big ball and the container and the miso in order to mix, the container because it retains (), plate and the lap which are settled exactly in the container such as pickle barrel, hoe low container and pot of the china (those of non addition), it is heavy the stone (those of 500g)


One procedure of making the hand training miso

Method of making the miso

1:

Soaking the soybean in the fully water, one evening you put.

2:

Until the soybean which was reset into the pot you pour the fully water, n/a hours, you reach the point where it can crush the soybean simply with the finger it boils together with the weak fire.

3:

It undoes malt 1kg, adding salt 350g mixes well.This job is called the salt cutting.

4:

when soybean niaga~tsu, potato masher or mortar (time-consuming) waste, etc..

5:

state over crushed.

6:

koji mix mashed soybeans and salt were cut. this is the prototype of miso.

7:

korokoro and rounded by hand and miso……

8:

strikes the bottom of the container for the preparation. this ensures that air is missing in, is difficult to grow mold.

stress-relieving by strikes and omoikkiri. when strikes are orya or this guy it should be noted, such as good and cried (lol) .

9:

after all placed in a container, smoothed flat surface, salt to prevent further mold50gsprinkle.

10:

place the dish on the press from covering the surface with plastic wrap, put a weight. in addition to the lid to keep dust, as it is put in a cool, dark place.

2returns the heavens and the earth stir the miso after about months, wrap again, dish, ripen further weigh the. if you get rid of mold grows accordingly.
3months~1completion of the miso and ripen years.

one point advice guide

so they change the taste and to moderate the amount of soybeans and koji, look at a few times to make, good taste and find the ratio of.


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