miso making

Highlights from Miso Making

Every year since I got married I have made miso with my mother-in-law. I love homemade miso, everything else pales in comparison. Miso making is really easy as you can order everything in one kit called a miso set in Japanese (味噌セット miso setto). If you search using that key word you can find lots of places to order miso kits. My mother-in-law orders from a company that isn’t online as far as I know. I just about had a heart attack when I was editing the photos because one of the ingredients (kouji kome こうじ米 – fermented rice) comes from Fukushima (of nuclear disaster fame). The heart attack subsided when I remembered that the rice used in this batch was pre-disaster. Phew. This last weekend we also ordered barley and brown rice miso to make for fun. My mother-in-law told me that when she was a kid barley miso was the norm because rice was to expensive. She can’t remember what it tastes like so we decided to order a kit. I’m also curious how the brown rice miso will be as it has a lower salt to rice ratio. The two new kits probably won’t arrive for a couple of weeks.

The miso we made has three ingredients salt, soy beans and kouji kome.

You start off like this mixing the kouji kome and salt.

Then you add soy beans.

And eventually you get this.

And six months later you can use it.

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