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Make misoNot many people make miso at home because itâ€™s a very lengthy process and requires some experience. Nevertheless we will try to explain how to make miso at home.
Ingredients for home made misoTo make miso you need the following ingredients:
Miso production processAll utensils which you use for the production of miso should be clean and preferably be rinsed with boiling water. These are the steps to make miso at home:
Traditional Japanese miso productionIn Japan miso was traditionally produced in small miso shops. Each miso shop used its own unique process and has its own secrets. Before one can make miso he needs to be educated by a miso master during several years. Typical for these miso shops is that the soybeans are cooked in containers on open fires, that miso is fermented in wooden vats and that no motorized equipment is used. These days thereâ€™s a lot of competition from big modern miso factories. Due to optimized fermentation conditions the miso is ready after months instead of years. In Japan most miso produced will end up as miso soup.
I've just recently discovered this great website.
I've noticed that you give very detailed descriptions of how to make miso, however, I can't seem to find any information about where to buy koji.
Is it possible to find it in Europe?
thank you in advance.
#1 - Lene - 10/23/2013
This Dutch company sells koji: http://www.macrobiotics.nl/
In the US there is Gemcultures.
#2 - Rob - 10/23/2013
thank you very much.
I'll look into it.
#3 - Lene - 10/23/2013
getting koji in Europe is not easy, there is a dutch company - Terrasana who sell a genmai koji for ridiculous sums of money. I bought a starter from GEM cultures in USA, for $3 + postage and made tons! An easy and fun process! Noel - email@example.com
#4 - Noel - 11/16/2013
I was wondering... Is commercial Miso cooked at the end of the process in order to stop the fermentation, or would it still have live Aspergillus oryzae in it?
Could I use old miso as a fermentation starter for a new batch (I cannot find Koji where I live?
thank you ever so much
#5 - Angel - 03/17/2014
Natural miso is a living product containing live bacteria. However, most commercial miso that is packed in glass jars or plastic bags is pasteurized. Even if you can find unpasteurized miso it will not be a reliable source for the Aspergillus oryzae spores.
Koji contains millions of live Aspergillus oryzae spores. The main purpose of Aspergillus oryzae is the production of enzymes that will later digest the soybeans. After you add the koji to the soybeans other ingredients are added such as salt which will kill the mold. Other yeasts and bacteria that can withstand the salt will then grow and enhance the aroma and taste of the miso.
#6 - Rob - 03/18/2014
Where to get koji
You can get them in any Chinese / Asian supermarket. Chinese ferments sticky rice slightly and they use it as desserts. I think they are also called rice leaven in Chinese supermarkets.
#7 - Flora - 04/07/2014
Can I use Miso that I have made to make a new batch
Is it possible to use Miso once prepared to make a new batch the next year or do I have to buy the seed culture every year. Seed culture is quite expensive to get here.
#8 - Joe Harris - 05/03/2014