I brought back more ingredients for miso making from my last trip back to Japan.
On the day after Thanksgiving, we made a new batch of miso with these ingredients.
It was actually Jason did most of the work this time, and I'm so proud of him!
Japanese koji rice (rice, which was inoculated with koji mold), and Japanese sea salt (from Setonaikai Ocean). They were mixed together by hand.
Hokkaido "Toyomasari" soybeans were so large and round. They were cooked, and mashed to fine paste.
Mashed soybeans were mixed with the koji rice -salt mixture, and cooking water for soybeans.
Once the mixture turned to tight paste, it was transferred to a bucket and the surface was smoothed.
I think "after Thanksgiving" is a perfect season for making miso (just the beginning of winter, so it can go through the nice slow fermentation process through the entire winter season), so I want to make it our seasonal tradition. We want to wait for at least 12 months of aging for this. Meanwhile, we have many batches which gets ready to eat.
You can find more detailed miso-making process here.
