【Experience】Miso paste starts fermented
Miso is regarded as one of the most famous Japanese condiments and staple seasoning pastes.
Ordinarily Miso paste is usually procured at supermarkets. But some have had an experience to feel an ‘’uncertainty’’ that stings the side of your tongue, recognizing something like chemical food additives. Especially paste-type food like Miso would never show what ingredients are included.
It can better be produced at own homes for understanding its production process to secure food security.
Seminar to produce my-Miso
I took part in a seminar to learn how to produre Miso paste with our own hands, which is named ’’Home made Miso project’’.
Ingredients include soybeans, malted rice and salt. Everybody can be a Miso manufacturer! Quite easy!
Easy to prepare
All we have to do first is prepare steamed soybeans that became so softened as being steamed 6 hours. Soybeans can be softened to the extent where it can be push to flat even with children’s thumb and forefinger.
Softened soybeans are to be pushed off and be ground until the shape of ‘’beans‘’ disappears, which requires significant strength. We have to check how extent the beans pushed off. It was so tough for me to go through it alone.
Started fermented right after mixed
Malted rice and salt would be mixed with pasted soybeans, becoming the origin of miso paste, which put into a packed plastic bag with as less air as possible. Just placing the paste in a room without sunlight make it fermented for us to eat them. It can be viewed from time to time whether or not mold could be caused.
Need to imagine how to use Miso
What you wan to have with Miso paste? Staff said Miso would grow better by thinking how to imagine the taste of Miso.
It takes about half a year for Miso paste to be fully fermented as an edible one. Better to go through a winter for us to have much better taste in Miso
Half a year. . . It will be in high summer. Cucumbers can be in season, on which Miso paste is supposed to be put.
Can’t wait for summer!
