自製日本味噌【濃香醇厚】Homemade Miso


✅ 訂閱肥丁 YouTube https://goo.gl/rBq3rJ

肥丁是個相當健忘的人,要不是看到 Carol 老師的博文,可能完全忘記了客廳角落裏的自製日本味噌,急忙翻開蓋,發現開始釀製的日期是 2013 年 4 月29 日,已釀製約年半的時間了,因「忘」得福,味噌已經完全成熟,蓋子一開,湧出醉人的濃濃味噌香,再品嘗一下,甘、香、濃、醇,真是太幸福了。

別以為釀製味噌很困難,簡單的做法是把黃豆蒸熟、混合米麴和海鹽,包裝,經歷一年時間的蘊釀,味噌就做好了,看著淡黃色的黃豆泥慢慢發酵轉化為味噌,用起來會更加珍惜。味噌可以做很多料理,煮湯、醃肉、炒菜,製作漬物、做調味料等。使用優質安心的原材料,又可以依自己口味調整,人生有幾多個十年,趕快動手吧 ﹗

homemade_miso_01

肥丁的味噌食譜

材料 ( 可製作約 1400 g 味噌 )


  • 有機黃豆      600 g
  • 清水             1500 ml ( 煮黃豆用 )
  • 米麴             500 g ( 米麴是甚麼可參考這篇 )
  • 海鹽 A          180 g ( 不建議用精鹽 )
  • 海鹽 B          50 g
  • 酒精濃度 35% 度以上的白酒 ( 消毒用,肥丁用 Vodka )

homemade_miso_ing

做法

1. 黃豆洗淨,用清水浸泡一夜,把壞豆和沒有泡發的黃豆挑出來,倒掉泡過的水

homemade_miso_step_01

2. 黃豆連同 1500 ml 清水煮沸,沸騰後改小火熬約 30 分鐘 ~ 1 小時。黃豆輕易用手指捏碎即可離火

3. 煮豆時,把米麴和海鹽放入木盆中,混合均勻。用來保存的容器以噴霧器均勻噴上白酒

homemade_miso_step_02

4. 把煮軟的黃豆放進攪拌機中,加入約 60 ml 煮黃豆的湯汁,攪打成幼滑的黃豆泥

homemade_miso_step_03

homemade_miso_step_04

5. 把溫熱的黃豆泥放入盤內,用手混合攪拌至所有材料混合均勻

homemade_miso_step_05

6. 把黃豆泥分成約 10 份,像傳接球一樣,以兩手交替打拍出黃豆泥的空氣,塑成球狀,以拋擲的方式丟進保存容器底部,用手從上往下壓,盡量擠出黃豆泥的空氣,壓得緊密愈好,以免雜菌滋生

homemade_miso_step_06

7. 抹平表面,把海鹽 B 均勻撒在黃豆泥表面,再鋪一層烘培紙,盡量不要讓空氣接觸到黃豆泥,用保鮮袋包好陶瓷石壓在黃豆泥上 ( 任何不會發霉的重物都可以 ) ,蓋上保存容器的蓋子

homemade_miso_step_07

8. 用牛皮紙 ( 遮光比較好 ) 把整個容器包起來,以防灰塵雜菌進入,寫上釀造日期,放在冷暗處,釀製最少 9 個月

homemade_miso_step_08

9.  開始釀製太約 1 個月後,打開檢查味噌發酵的情況,正常情況會聞到黃豆發酵的香味,如表面有霉黴需要除去,然後再次抹平黃豆泥,表面噴白酒消毒,讓酒精揮發一會兒,更換新的保鮮膜或烘培紙,更換放陶瓷石的保鮮袋,重新壓在黃豆泥上,蓋好,用紙包起來,記錄檢查日期。開始釀製的 6 個月,每個月最好檢查 1 次

10. 當黃豆泥的顏色從淺黃色變為較深的焦糖色,如表面滲出如醬油般的液體更佳,表示完全成熟。開封後,直接取些味噌試味,味道應該充滿豆香,假如散發酒味,雖然並不難吃,但可能已經變壞,不宜食用。成熟的味噌可移到其他容器內 ( 宜用搪瓷或玻璃容器保存 ),拌勻,放進冰箱保存

homemade_miso_06

甚麼是米麴?


米麴菌是一種帶有菌絲的真菌與黴菌,在中國和日本料理中,是製作醬油、味噌、味醂、鹽麴等調味料的酵種,米麴菌也可以用作酒或醋的酵種,混合米、麥等釀製米酒、清酒或米醋。香港讀者可到 CxxxSuper 或 吉x島找找,Google「米麴」也能找到網購的店址。

小叮嚀

  • 最好挑選富含礦物質的海鹽、岩鹽或湖鹽釀製
  • 由於醃製的時間長,每次可多做一點,釀製 2 年味道更佳
  • 味噌要在黑暗的環境下發酵,最好選搪瓷或陶瓷的容器,不鏽鋼、塑膠、透明的玻璃容器都不適合,肥丁用直徑 24 cm 帶蓋搪瓷鍋
  • 每年的 4 ~ 5 月,天氣開始回暖,最適合開始製作味噌,漸熱的天氣有利黴菌發酵

自製日本味噌【濃香醇厚】Homemade Miso

Cuisine Japanese

Ingredients

                         

  • 600 g 有機黃豆
  • 1500 ml 清水( 煮黃豆用 )
  • 500 g 米麴  
  • 180 g 海鹽 A ( 不建議用精鹽 )
  • 50 g 海鹽 B
  • 酒精濃度 35% 度以上的白酒 ( 消毒用,肥丁用 Vodka )

Instructions

黃豆洗淨,用清水浸泡一夜,把壞豆和沒有泡發的黃豆挑出來,倒掉泡過的水

  1. 黃豆連同 1500 ml 清水煮沸,沸騰後改小火熬約 30 分鐘 ~ 1 小時。黃豆輕易用手指捏碎即可離火

  2. 煮豆時,把米麴和海鹽放入木盆中,混合均勻。用來保存的容器以噴霧器均勻噴上白酒

  3. 把煮軟的黃豆放進攪拌機中,加入約 60 ml 煮黃豆的湯汁,攪打成幼滑的黃豆泥

  4. 把溫熱的黃豆泥放入盤內,用手混合攪拌至所有材料混合均勻

  5. 把黃豆泥分成約 10 份,像傳接球一樣,以兩手交替打拍出黃豆泥的空氣,塑成球狀,以拋擲的方式丟進保存容器底部,用手從上往下壓,盡量擠出黃豆泥的空氣,壓得緊密愈好,以免雜菌滋生

  6. 抹平表面,把海鹽 B 均勻撒在黃豆泥表面,再鋪一層烘培紙,盡量不要讓空氣接觸到黃豆泥,用保鮮袋包好陶瓷石壓在黃豆泥上 ( 任何不會發霉的重物都可以 ) ,蓋上保存容器的蓋子

  7. 用牛皮紙 ( 遮光比較好 ) 把整個容器包起來,以防灰塵雜菌進入,寫上釀造日期,放在冷暗處,釀製最少 9 個月 

  8. 開始釀製太約 1 個月後,打開檢查味噌發酵的情況,正常情況會聞到黃豆發酵的香味,如表面有霉黴需要除去,然後再次抹平黃豆泥,表面噴白酒消毒,讓酒精揮發一會兒,更換新的保鮮膜或烘培紙,更換放陶瓷石的保鮮袋,重新壓在黃豆泥上,蓋好,用紙包起來,記錄檢查日期。開始釀製的 6 個月,每個月最好檢查 1 次 

  9. 當黃豆泥的顏色從淺黃色變為較深的焦糖色,如表面滲出如醬油般的液體更佳,表示完全成熟。開封後,直接取些味噌試味,味道應該充滿豆香,假如散發酒味,雖然並不難吃,但可能已經變壞,不宜食用。成熟的味噌可移到其他容器內 ( 宜用搪瓷或玻璃容器保存 ),拌勻,放進冰箱保存

自製日本味噌【濃香醇厚】Homemade Miso

  • 600 g Organic Soy Bean
  • 1500 ml Water (Cooking)
  • 500 g Rice Koji
  • 180 g Sea Salt A
  • 50 g Sea Salt B
  • Vodka
  1. Wash soy beans then soaked overnight, next day pick away bad ones and those doesn’t expand, throw away the soaking water.
  2. Boil soaked soy beans with 1500 ml water , once piping hot turn to lowest temperature to boil for another 30-60mins. When you can squeeze soybeans easily by finger that’s mean it is ok so stop boiling.
  3. On the other hand, While boiling soybean, prepared your container and sterilise with alcohol. Mix well dry koji and sea salt in a sterilised wooden container.
  4. Blend all cooked soy beans in a blender with 60ml water from the previous beans boiling water to blend together otherwise too dry when blend.
  5. Add all the well blended soy bean paste into the prepared wooden container which have koji and sea salt, then mix them well by hand slowly.
  6. Following by both hands make this soybean paste (part 5) into a ball shape, try to separate them into 10 portion, it is very important is to squeeze as much air as you can from this ball, to avoid other bad bacteria growing from inside. Try different angle up and down, left and right to squeeze air out with both hands.
  7. Prepare and sterilised your fermented pot, put all the soy bean ball one by one close together and pressed down, pressed firmly, do not let them have air. You may need to use your whole palm to keep pressing firmly all soybean ball into the fermented pot and make it flat. Tossing evenly on the surface with sea salt (sea salt B) , then cover the surface with baking paper to disconnect and reduce chance to let soybean contact with air (it is to avoid other bad bacteria growing), Use glad plastic bag to wrap up ceramic rock as weight to put on top surface (anything that won’t grow mold), cover up with it’s own lid.
  8. Wrap the whole pot with Masking Tape/ OPP tape to avoid bacteria or dust to goes in, keep in somewhere cool and dry. Mark down your date of making, At least ferment for 9 months.
  9. About 1month old , need to open up and check , need to check once every month. When open up you should smell very fragrance fermented bean/miso , if you see mold on top, just scoop away , make it flat again, spray some alcohol (e.g. vodka) on top cover back with the baking paper, change the glad bag for the ceramic stone weight, do the same, cover back everything and let it continue ferment, let the nature do their job.
  10. When one day you open up and found your miso turning from light colour to caramel brown colour or surface got a layer of soy sauce like viola perfect, however it is still not fully ready yet. When you open up get a small spoon to taste it , if it taste is full of bean fragrance then it is done and ready however if it is full of alcohol fragrance that’s mean failure and need to discard it not recommended to consume. Those are ready to consume keep in glass jar then in fridge.

17 thoughts on “自製日本味噌【濃香醇厚】Homemade Miso

  • Saturday May 19th, 2018 at 06:31PM
    Permalink

    肥丁你好,請問現在經常30度以上,還適合開始製作嗎?

    Reply
    • Sunday May 20th, 2018 at 10:20AM
      Permalink

      米麴菌耐高溫
      夏天也可以製作

      Reply
  • Monday April 30th, 2018 at 04:43PM
    Permalink

    陶瓷石在哪裡買的?

    Reply
  • Tuesday September 19th, 2017 at 01:47PM
    Permalink

    肥丁你好!我想問問如果唔方便買到咁高酒精嘅酒的話可以用咩代替呢?因為屋企冇飲開酒專登買支vodka 好似好無謂,而身在澳洲唔容易買到三蒸

    Reply
    • Tuesday September 19th, 2017 at 08:24PM
      Permalink

      酒精度數不夠高,殺菌效果比較弱
      很多中國白酒度數也很高
      有些高樑度數也很高,小瓶有買
      也可以用來炒餸

      Reply
    • Wednesday October 5th, 2016 at 07:12PM
      Permalink

      海鹽A混入黃豆泥裹面增鹹味
      海鹽B撒在黃豆泥表面
      使黃豆泥盡量少接觸空氣
      以防發霉

      Reply
  • Wednesday February 3rd, 2016 at 09:44PM
    Permalink

    請教您為何我試做的味增煮起來有酸味?

    Reply
    • Wednesday February 3rd, 2016 at 09:46PM
      Permalink

      變壞了便會有酸味,期間有沒有清理表面發霉的壞菌,再噴酒精燒毒嗎?

      Reply
  • Thursday November 26th, 2015 at 10:45PM
    Permalink

    我兩個月後拿出來,表面灰白,有一些酒味,是不是已經壞了?

    Reply
    • Thursday November 26th, 2015 at 11:12PM
      Permalink

      有酒味表示正在發酵中,用白酒噴一下湯匙,抹乾,把灰白的一層刮走,重新鋪烘培紙,蓋好繼續發酵就可以了

      Reply
  • Wednesday March 4th, 2015 at 11:38PM
    Permalink

    請問製成品可以保存多久?

    Reply
    • Thursday March 5th, 2015 at 12:22PM
      Permalink

      發酵食品是活的,放在冰箱只是延緩其發酵速度,放冰箱 1 ~ 2 年都可以,味道會更醇更香

      Reply

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