Homemade Miso
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Beanpanda’s Miso Recipe
- Yoshinoya Beef
- Stir-fried Eggplant with Miso
- Stir Fried Indian Lettuce
- Homemade Salmon Floss
- Okra Miso Soup
Ingredients ( Makes 1400 g Miso )
- 600 g Organic Soy Bean
- 1500 ml Water ( Cooking )
- 500 g Rice Koji ( What is Koji ? )
- 180 g Sea Salt A
- 50 g Sea Salt B
- Vodka
Koji Amazon Link 👉 https://amzn.to/2TOW6d2
Thank you so much to JC Yau for her very detail translation in English ~? ? ?
Direction
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 sterilized 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 pebble 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 1 month 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 pebble 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.
Homemade Miso
Ingredients
- 600 g Organic Soy Bean
- 1500 ml Water Cooking
- 500 g Rice Koji
- 180 g Sea Salt A
- 50 g Sea Salt B
- Vodka
Instructions
-
Wash soy beans then soaked overnight, next day pick away bad ones and those doesn’t expand, throw away the soaking water.
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.
影片中的味增有加小麥，但食譜中沒有。請問黃豆和小麥的比例是多少？加小麥和不加小麥對最後的成品風味上有何差異？
谢谢您
米麴是没有酒精，可是为何会有酒味呢？是不是消毒用的那个酒的味道呢？
谢谢您
把米裡面的澱粉質轉化時產生的味道
肥丁你好
在马来西亚常年的温度24～35，那发酵时间也如同香港需要两年，或是比较短呢？
味道需要時間蘊釀
時間不會縮短很多
請問如果買不到米麴，如何自製呢？
古代人的菌種在自然界發現
但效果非常不穩定
現代的菌種是利用現代科技篩選出優良強大的菌珠
沒麴的幫助
在自然環境裡收集菌種的成功率會大大降低
尤其是都巿空間塵埃雜菌比較多
自己抓菌種比較不建議
请问除了小麦，我可以用藜麦吗？
謝謝肥丁老師！等候一段時間過後，味噌真的變得褐黃漂亮，謝謝老師建議！期待時間熟成的味道～
if I do not have the rice koji can I still make the miso?
Various enzymes are produced during the process of koji-mold growth on rice.
These enzymes decompose starch in rice and proteins in soybeans, resulting in the delicious taste unique to miso
Therefore, miso are not available without rice koji
Check it out on Amazon
肥丁您好：
不好意思，正在嘗試做味噌，目前放到玻璃罐接近半個月左右，想請教若是感覺味噌比較乾，發酵程度比較有限，請問會建議再打開味噌添加水分，讓米麴可以有足夠的水分發酵嗎？還是目前就照這樣的狀況繼續觀察一段時間呢？
不好意思，再向您請教，謝謝！
米麴菌的繁殖不靠水份
所以水是絶對不能後加
因為水份會引進其他雜菌
不利於米麴菌成為優勢菌種
目前甚麼都不需要做
耐心等候就可以
米麴菌自然會把黃豆的營養分解
時間長了便會變得軟爛
加水不會加速發酵
而且發酵之後加水
較多不穩定發酵的因素
我比較不建議
還是繼續觀察一段時間吧
請問為何要不見光呢？
紫外線長時間照射食物會變質
所以長時間發酵的食材都要避光
肥丁你好，請問現在經常30度以上，還適合開始製作嗎?
米麴菌耐高溫
夏天也可以製作
陶瓷石在哪裡買的？
烘焙店
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
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
請問海鹽A跟海鹽B有什麼差別?
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
請教您為何我試做的味增煮起來有酸味？
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？
我兩個月後拿出來，表面灰白，有一些酒味，是不是已經壞了？
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
請問用什麼器具存放發酵？家中沒有木製的盤子
木製的盤子用來攪拌的，用其他質材的也行。發酵最好用陶瓷或搪瓷的不透光容器
謝謝肥丁
請問製成品可以保存多久？
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