If it continues, I'll keep making homemade white miso.
May 5, 2022
①Continued miso
Many people have tried various things like rice bran pickles, miso, natto, soy sauce koji, and salt koji, but they just can't keep it up and find it easier to just buy it!
Unfortunately, the generic products sold at supermarkets are of low quality. The ingredients are often unknown, and in Seongju, they are already old and expensive.
Making your own food can be tastier, healthier, and sometimes cheaper.
So, this is the one thing that will last! I'm going to share with you , exclusively, the secret recipe for making Inazo's "Overnight Pickled White Miso."
(That's from way above lol)
Even though I say it's a secret technique, I learned it on YouTube.
②White miso
Miso changes color depending on the fermentation period.
The sweet and refined Kansai-style white miso is aged for one month, while red miso takes six months to a year. Mikawa's pitch-black Hatcho miso is aged for two years.
The white miso introduced this time is pickled overnight... for just 6 to 8 hours. Therefore, the color is almost the same as the soybean color.
Rather than miso, it's more like a miso with a white miso flavor made by mixing mashed soybeans with salt and fermenting it with rice koji.
This is seriously surprising.
If you use twice the usual amount of rice koji and ferment it at around 65 degrees, just like amazake, it will taste more like proper miso.
When dissolved in hot water, it becomes a gentle, sweet soup , like creamed corn mixed with a little miso .
You can spread it generously on grilled rice balls, use it as a dip for vegetables, or of course use it in place of a seasoning.
③ What you need (for 800g of miso)
〇Raw materials
1. 150g dried soybeans
2. 300g rice koji
3. 40g salt
〇It's super convenient to have
4. Pressure cooker
5. Food processor (Foopro)
That's all. When you rehydrate dried soybeans, they expand to about 2.5 times their original size, so you'll end up with about 800g. With 40g of salt, the salt concentration is a very low 5%.
Plus, it's full of rice koji, so it seems like it's good for your health!
④Procedure
i. Soak dried soybeans in water three times their volume and leave them at room temperature for 18 to 24 hours.
ii. Peeling soybeans
This is the biggest challenge (and the most troublesome). Removing the transparent thin skin from the soybeans that have become swollen and saturated with water.
You see the clear membrane on edamame soybeans? Edamame is the green plant of soybeans, just like green apples and green bananas.
Pinch the bean between your thumb and index finger and separate the skin from the bean itself. (You'll understand if you try it.)
For 150g of beans, it takes about 15 to 20 minutes. Unlike regular miso, it is soaked overnight. The taste and moistness seem to be completely different depending on whether you do this or not.
I think the kids will find it fun.
Try tricking them into helping you by saying it will be a valuable experience to eat your own miso .
iii. Boil
If you have a pressure cooker, it's super quick, but boil the beans until you can mash them with your fingers. In a regular pot, it takes 2 hours.
Even if it's not an electric pressure cooker, having one that can be used on a stove or induction cooktop will make other cooking easier.
ⅳ. Crush
Mash the boiled beans until they form a miso-like paste.
If you have a food processor, you can do it for about 10 seconds. If you don't have one, put it in a ziplock bag, cover it with a towel, and press and knead it until it becomes a mushy mess.
v. Mix
Mix the soybean paste with rice koji and salt.
If you have a food processor, just add the two ingredients and mix with the whisk. If you don't have one, pour them into a bowl and mix by hand.
Wow, cooking appliances are really convenient.
For expatriate families who plan to return to their home country, I think it would be a good idea to order items from Japan using Amazon International Delivery.
Since it will be used overseas, it will not be subject to consumption tax in Japan, and even in Seongju, there is still no GST on imported goods under $400.
Shipping costs may cost around 2,000 yen, but considering the current weak yen and zero GST on both Japan and Singapore, it's actually cheaper to order it.
Hoopro is
・I want to chop a lot of vegetables finely.
・I want to make beans into a paste
・I want to make ice cream, cream, and butter
・I want to mix various things
・I want to squeeze a lot of juice
・I want to eat crushed natto
At times, it can become a reliable companion that can perform multiple roles with just one device.
ⅵ Fermentation
This is the final step. The temperature at which koji mold is most active varies from 55 to 65 degrees, depending on the mold. Inazo 's white koji No. 2 mold is best at 65 degrees.
1. A yogurt maker that can be set to the desired temperature
2. Home bakery with amazake mode
3. Rice cooker
I think I'll use one of these three for fermentation.
However, most people probably don't have either 1 or 2.
1. Set to keep warm mode and add miso base (a mixture of beans, koji, and salt)
2. Leave the lid half open to prevent the temperature from rising too much.
3. Cover the top with a cloth to prevent it from drying out.
It seems to be good.
( Please note that the temperature at which rice cookers keep the rice warm may differ depending on the rice cooker .)
Wait 6 to 8 hours. And guess what? It looks like slightly browned mashed potatoes, but when you eat it...
Wow, this is really miso! The power of koji mold was on full display!
4. Taste it
I immediately dissolved it in hot water and...it was amazing, it was like the kind of miso that nobles of the past ate! It was a truly elegant white miso!
This miso soup is freshly made, extremely fresh, and has a sweet, nutty flavor that is warm and comforting.
It's like that relaxing feeling you get on a numb winter's day when your hands are freezing, as you nibble on a warm can of coffee for a while, then open it and drink it .
(Actually, I decided to cut down on caffeine and drink this as my main drink .)
However, the salt concentration is only 5%, which is quite low.
On its own, it's a little weak for miso soup, but if you combine it with red miso, which has a salt concentration of over 10%, or add dried wakame seaweed, which already has a high salt concentration, it becomes just the right balance.
Alternatively, you can make miso soup with a salt concentration of about 10% (80g) from the beginning.
So I immediately tried it with cucumber as a dip.
Even though it doesn't contain a single grain of sugar, the sweet miso is so delicious that, like a rabbit munching away at vegetables with great concentration, the whole cucumber was gone in no time.
Vegetable life is getting brighter!
5. Material selection
This time, we chose from the Inazo family : "Akita Soybean Ryuho," "White Koji No. 2," and "Oku-Noto Natural Salt (NaCl 91.5%)."
It is unclear what would happen if this were done with Seongju's standard ingredients, such as Chinese soybeans, Miyako koji, and regular salt (over 99.5% NaCl ).
If you have the right tools, it's incredibly easy to make. It only takes 25 minutes to prepare, and including fermentation time, you can make excellent white miso in just 9 hours.
I can't wait three months
Or,
It's going to grow mold.
You may have given up on miso by making excuses like these.
I'm an impatient old man with ADHD, so I absolutely can't wait.
At times like these, try this overnight pickled white miso, which has almost no risk of failure. You'll become addicted to it.
For more details, please see many cooking sites such as YouTube, Classy, Cookpad, etc.
Keywords like "white miso" and "one day" will bring up results.
①Continued miso
Many people have tried various things like rice bran pickles, miso, natto, soy sauce koji, and salt koji, but they just can't keep it up and find it easier to just buy it!
Unfortunately, the generic products sold at supermarkets are of low quality. The ingredients are often unknown, and in Seongju, they are already old and expensive.
Making your own food can be tastier, healthier, and sometimes cheaper.
So, this is the one thing that will last! I'm going to share with you , exclusively, the secret recipe for making Inazo's "Overnight Pickled White Miso."
(That's from way above lol)
Even though I say it's a secret technique, I learned it on YouTube.
②White miso
Miso changes color depending on the fermentation period.
The sweet and refined Kansai-style white miso is aged for one month, while red miso takes six months to a year. Mikawa's pitch-black Hatcho miso is aged for two years.
The white miso introduced this time is pickled overnight... for just 6 to 8 hours. Therefore, the color is almost the same as the soybean color.
Rather than miso, it's more like a miso with a white miso flavor made by mixing mashed soybeans with salt and fermenting it with rice koji.
This is seriously surprising.
If you use twice the usual amount of rice koji and ferment it at around 65 degrees, just like amazake, it will taste more like proper miso.
When dissolved in hot water, it becomes a gentle, sweet soup , like creamed corn mixed with a little miso .
You can spread it generously on grilled rice balls, use it as a dip for vegetables, or of course use it in place of a seasoning.
③ What you need (for 800g of miso)
〇Raw materials
1. 150g dried soybeans
2. 300g rice koji
3. 40g salt
〇It's super convenient to have
4. Pressure cooker
5. Food processor (Foopro)
That's all. When you rehydrate dried soybeans, they expand to about 2.5 times their original size, so you'll end up with about 800g. With 40g of salt, the salt concentration is a very low 5%.
Plus, it's full of rice koji, so it seems like it's good for your health!
④Procedure
i. Soak dried soybeans in water three times their volume and leave them at room temperature for 18 to 24 hours.
ii. Peeling soybeans
This is the biggest challenge (and the most troublesome). Removing the transparent thin skin from the soybeans that have become swollen and saturated with water.
You see the clear membrane on edamame soybeans? Edamame is the green plant of soybeans, just like green apples and green bananas.
Pinch the bean between your thumb and index finger and separate the skin from the bean itself. (You'll understand if you try it.)
For 150g of beans, it takes about 15 to 20 minutes. Unlike regular miso, it is soaked overnight. The taste and moistness seem to be completely different depending on whether you do this or not.
I think the kids will find it fun.
Try tricking them into helping you by saying it will be a valuable experience to eat your own miso .
iii. Boil
If you have a pressure cooker, it's super quick, but boil the beans until you can mash them with your fingers. In a regular pot, it takes 2 hours.
Even if it's not an electric pressure cooker, having one that can be used on a stove or induction cooktop will make other cooking easier.
ⅳ. Crush
Mash the boiled beans until they form a miso-like paste.
If you have a food processor, you can do it for about 10 seconds. If you don't have one, put it in a ziplock bag, cover it with a towel, and press and knead it until it becomes a mushy mess.
v. Mix
Mix the soybean paste with rice koji and salt.
If you have a food processor, just add the two ingredients and mix with the whisk. If you don't have one, pour them into a bowl and mix by hand.
Wow, cooking appliances are really convenient.
For expatriate families who plan to return to their home country, I think it would be a good idea to order items from Japan using Amazon International Delivery.
Since it will be used overseas, it will not be subject to consumption tax in Japan, and even in Seongju, there is still no GST on imported goods under $400.
Shipping costs may cost around 2,000 yen, but considering the current weak yen and zero GST on both Japan and Singapore, it's actually cheaper to order it.
Hoopro is
・I want to chop a lot of vegetables finely.
・I want to make beans into a paste
・I want to make ice cream, cream, and butter
・I want to mix various things
・I want to squeeze a lot of juice
・I want to eat crushed natto
At times, it can become a reliable companion that can perform multiple roles with just one device.
ⅵ Fermentation
This is the final step. The temperature at which koji mold is most active varies from 55 to 65 degrees, depending on the mold. Inazo 's white koji No. 2 mold is best at 65 degrees.
1. A yogurt maker that can be set to the desired temperature
2. Home bakery with amazake mode
3. Rice cooker
I think I'll use one of these three for fermentation.
However, most people probably don't have either 1 or 2.
1. Set to keep warm mode and add miso base (a mixture of beans, koji, and salt)
2. Leave the lid half open to prevent the temperature from rising too much.
3. Cover the top with a cloth to prevent it from drying out.
It seems to be good.
( Please note that the temperature at which rice cookers keep the rice warm may differ depending on the rice cooker .)
Wait 6 to 8 hours. And guess what? It looks like slightly browned mashed potatoes, but when you eat it...
Wow, this is really miso! The power of koji mold was on full display!
4. Taste it
I immediately dissolved it in hot water and...it was amazing, it was like the kind of miso that nobles of the past ate! It was a truly elegant white miso!
This miso soup is freshly made, extremely fresh, and has a sweet, nutty flavor that is warm and comforting.
It's like that relaxing feeling you get on a numb winter's day when your hands are freezing, as you nibble on a warm can of coffee for a while, then open it and drink it .
(Actually, I decided to cut down on caffeine and drink this as my main drink .)
However, the salt concentration is only 5%, which is quite low.
On its own, it's a little weak for miso soup, but if you combine it with red miso, which has a salt concentration of over 10%, or add dried wakame seaweed, which already has a high salt concentration, it becomes just the right balance.
Alternatively, you can make miso soup with a salt concentration of about 10% (80g) from the beginning.
So I immediately tried it with cucumber as a dip.
Even though it doesn't contain a single grain of sugar, the sweet miso is so delicious that, like a rabbit munching away at vegetables with great concentration, the whole cucumber was gone in no time.
Vegetable life is getting brighter!
5. Material selection
This time, we chose from the Inazo family : "Akita Soybean Ryuho," "White Koji No. 2," and "Oku-Noto Natural Salt (NaCl 91.5%)."
It is unclear what would happen if this were done with Seongju's standard ingredients, such as Chinese soybeans, Miyako koji, and regular salt (over 99.5% NaCl ).
If you have the right tools, it's incredibly easy to make. It only takes 25 minutes to prepare, and including fermentation time, you can make excellent white miso in just 9 hours.
I can't wait three months
Or,
It's going to grow mold.
You may have given up on miso by making excuses like these.
I'm an impatient old man with ADHD, so I absolutely can't wait.
At times like these, try this overnight pickled white miso, which has almost no risk of failure. You'll become addicted to it.
For more details, please see many cooking sites such as YouTube, Classy, Cookpad, etc.
Keywords like "white miso" and "one day" will bring up results.