[FOOD]Homemade miso should be proud of itself
Continued from last post, I would like to share my small talks about home-made miso.
Well-soft boiled soy beans. It could be my snack too.
My family has been a farmer for generations in Niigata Japan, and when I was a child, we had a special storage shed behind our house called the MISO shed. There, miso was always stored for the next three years.
In Japan, which is prone to natural disasters, the idea of being prepared for famine was commonplace.
The hut gave off an eerie impression, and if anyone tried to do anything wrong, they would be put in the miso hut! It was also said that there were demon hags and snakes in the hut, and the old-school strategy was to completely cover the child's mind with fear[I wish I kept the picture of the miso shed!]
Oh , I'm so glad that still I didn't become averse to miso despite those experiences:)
little our MISO queens
In Japan, there is a word called “Temae-miso”.
Miso has been made in house, and each batch has been made by hand. In the old days, miso was completely homemade[you can purchase miso everywhere even at convienience stores in Japan nowadays though], and people used to boast about the miso they made. From there, the word "temae miso" came to mean "to praise oneself.”
At our workshop, we have interpreted it to mean that any kind of miso tastes so good that you can be proud of making it yourself!
If you live in the Portland area, be sure to contact Jorinji Miso for koji, the key ingredient in miso[and other Japanese fermantaions food such as soy source or Salt koji] making. While most of the koji at stores is dried, they sell fresh, raw koji every month, for a limited time.
Here's a quick tips on making miso.
Ingredients are just beans,Rice Koji and Salt! “Simplicity “ is a key of the magic of fermented foods.
Mixed well! Blended in!!
Don ‘t dump the bean soup! I always use that for miso or any kinds of soup.
Ready to wait for an year or so!
Are you curious to make own MISO?
We,as a part of me as LIFE samppling, are not entirely sure if and when we do our Miso making workshop again, but here are our “Fun-to-watch” lists, and hoping it helps your cuourisity to grwo more toward the Japanese food culture.
Making Koji.HOW TO MAKE KOJI AT HOME
Making MISO MISO RECIPE