Homemade Miso 自家製味噌

Miso is all purpose Japanese seasoning.

I prepare Miso in this season "Kan" which is usually from 5th Jan. to 4th feb. 

on the Japanese antique calendar called nijyushisekki

which is twenty-four solar terms, literally 365 days are divided by twenty four.

Kan is the coldest period of the year.

They say that using the water of this period

the product isn't only hard to rot but also will be

fermented slowly.

Ingredients are Soybeans, Koji (malted rice) Salt,

Water which you used for boiling the soybeans.

Boiled soybeans are mushed, then mixed

with the Koji, the Salt and the Water.

Keeping the mixture to be fermented in a Zip-lock

is very convenient because it prevents mold.

Then I'll keep it in a cool and dark place.

If you like light texture you can start eating after

3 month, if you prefer savory one it's better

to wait for 6 months.

The miso can be preserved for a long time, also 10 years.

Long-fermented miso is nutritious and gives you vitality.

味噌は日本の万能調味料です。

わたしは、寒の季節に味噌を仕込みます。

寒の水を使って作った味噌は腐りにくく、ゆっくりと熟成されていく

と言われているからです。

材料は、大豆、米麹、塩と大豆の茹で汁です。

茹でた大豆を潰して、ほぐした米麹、塩と茹で汁を混ぜていきます。

混ぜたものはジップロックに入れて保管するとカビが生えなくて

便利です。

そして、冷暗所に保存します。

薄味が好みの場合は3ヶ月後から、濃い味が好みの場合は6ヶ月後から

食べることが出来ます。

味噌は長期の保管が可能です。10年でも大丈夫です。

長期間発酵された味噌は栄養価が高く、私達に活力を与えてくれます。

・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・

The song used for the video are

“welcome to the earth "elephant"

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