Miso Update
05-23-2020, 04:39 PM
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Join Date: Sep 2011
Location: Mendocino Coast, CA
Posts: 4,879
Miso Update
Here's an update on the miso that I told you all I started last January.
So...OK...not to brag...but this homemade miso is amazing! This is my first attempt at making my own miso. I started it 4 months ago and left it in an outside pantry to age. It's a barley miso and is supposed to age at least a year. I took it out today to check on it and it's coming along, just as the recipe suggested...creamy, rich umami flavor, with some salt and acidity,. There was about a 1/2 cup of tamari (miso juice) floating on the top. It tastes incredible! Like a fine wine with layers of flavors. The miso tasted great, but I'm sure it will taste even better in another year, so I'm going to leave it be.
It was pretty easy to make. If anyone else is interested in trying your hand at it, check out Miso, Tempeh, Natto & Other Tasty Ferments, by Kirsten K. Shockey & Christopher Shockey. It's an excellent book about all kinds of Asian fermented foods. I'm trying natto next.
~ C
So...OK...not to brag...but this homemade miso is amazing! This is my first attempt at making my own miso. I started it 4 months ago and left it in an outside pantry to age. It's a barley miso and is supposed to age at least a year. I took it out today to check on it and it's coming along, just as the recipe suggested...creamy, rich umami flavor, with some salt and acidity,. There was about a 1/2 cup of tamari (miso juice) floating on the top. It tastes incredible! Like a fine wine with layers of flavors. The miso tasted great, but I'm sure it will taste even better in another year, so I'm going to leave it be.
It was pretty easy to make. If anyone else is interested in trying your hand at it, check out Miso, Tempeh, Natto & Other Tasty Ferments, by Kirsten K. Shockey & Christopher Shockey. It's an excellent book about all kinds of Asian fermented foods. I'm trying natto next.
~ C
