Thursday, December 1, 2011

This winter's first miso


It was time again...
We've been eating so much miso every day, so we need to keep making more miso regularly.


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This time, the ingredients were combination of both Japanese and American. I used rice koji from both Japan and US. Sea salt was from Japan. Soybeans were Laura's soybeans from Iowa.

You can find my entire miso-making process here.


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We also checked some of our aging miso. The first picture is the miso we made in November 2010, so it's almost exactly 1 year old. Looking nicely developing. The second picture is from January 2010, so it's almost 2 years old! I have started using January 2010 miso in my cooking and it's tasting amazingly rich and full-flavored.