With a minimum of 40 days you can start making full-fledged delicious miso, it is a set with material and stock container.Also included is a compact chucked storage bag that combines the functions of non-pesticidal soybean "Toyo Masari" produced in Hokkaido, organic rice koji produced in Okayama, solar salt from Tokunoshima, storage container to storage container.In case of winter preparation it will take about 3 months to mature. You can make delicious homemade miso easily by referring to "How to make Miso" enclosed. Completion amount: about 1.2 kg
What is Toyo Masari 'organic free soybean produced in Hokkaido
"Toyomasari" has a good taste even in soybeans and has a sweet taste, so it is also called "soybean grand champion".It is suitable for boiled beans because its taste is good.Also, it will be clean finish if you make miso or tofu.Because the content of sucrose is higher than that of other soybeans, you can taste the rich flavor of soybeans with various dishes. He has been making soybean in Makubetsu-cho, Hokkaido for more than 30 years.It is organic pesticide soybean raised carefully.
Since we have harvested since soybeans have fully maturated,It absorbs plenty of nutrition and it has a high-quality umami and flavor.
Pesticide-free soybeans raised with importance of organic pesticide / chemical fertilizer cultivation and natural drying.If it is boiled bean, you can enjoy the sweetness of plump beans. If used as a material for miso, delicious miso soup with plenty of flavor and plenty of umami will be completed.Please make use of homemade tofu and soy milk, natto making.
What is Organic Dried Rice Koji from Okayama
It is a dry larch made by craftsmen, using only white rice with organic JAS certification in Okayama prefecture.It is characterized by carefully drying it with warm air so as not to break the koji fungus.Strong koji fish and fine flavors will give you a sense of flavor and richness in your miso. Not only JAS but also passed the certification examination of the world's most severe FDA (US Food and Drug Administration).
What is salt of virtue
Longevity and the coral island, the clean Kuroshio of Tokunoshima near the sea is drawn up,Concentrated with natural energy of solar heat and sea breeze, boil down slowly over a flat kettleIt is a salt finished by Japanese traditional manufacturing method.It has a mellow taste and makes a great deal of taste of miso.
What is a Compact Charge Bag
It is a plastic bag with a chuck very convenient for making miso.With thick and durable material, we can stock about 1.5 kg of miso.We do not need the trouble of weighting and mixing again by changing the orientation to put miso after loading.It is also hard to grow mold compared to molded mold. After aging it can be used as it is as a storage container. Size (closed):There is a margin of 5 ㎝ at the top with putting miso of 15.9 in width × 25 cm in 1.5 ㎝.
A convenient date stick will come with the date you can write in.
Miso making with a safe material I bought it as a safe raw material and thinking of making miso. Everything is an organic material, although I pay a little price, I think that it is a good product. I'm satisfied.
Dear yoshie drawer (30s · female)
I was convinced that delicious miso could be made As soon as you open the item you can feel the goodness of the material. Especially soybeans are wonderful. I think that it is unusual that these beautiful grains are organic in this cultivation. When I cook it it smells very good, I want to eat as it is. It is convenient as 糀 also seems to be frozen for long-term storage. I was convinced that delicious miso could be made. Thank you.
Mr. satie (40s · female)
I am looking forward to the completion I thought that I would like to make miso by myself, I found a good quality material, I found out here. It is deciding that it was free shipping. I felt it was a sincere shop with polite and prompt response. Since printing of how to make miso was enclosed, we tried making the first miso while looking at it. I am laying it down now. I am looking forward to the completion.
Mr. kotori (30s · female)
It was easier than I expected I tried making miso for the first time. It was very helpful to have an easy-to-understand explanation attached. Since it is a set, it was easier than I thought it was because I should have used all it without concern for quantity etc. I'm looking forward to the completion.
Yoshie Inai (30s · female)
Miso making method & miso observation report
How to make misoDescribe how to make miso, as well as descriptions of fermentation and secrets of deliciousness, easy to understand.With this one you can acquire deep knowledge about miso.
Miso observation reportConvenient notes are attached that you can submit to the school directly, such as memorizing miso fermentation state and pasting photos.
Free research Miso making kit, How to make Miso (about 1.2 kg)
Soybean: 250 g Rice koji: 500 gSalt: 150 g
Pressure cooker (or pot)Plastic bagballCharge container (container with chuck)And so on.
In order to suppress the multiplication of bacteria, wash the instruments to be used cleanly.
There is a miso making step 1. Wash soybeans2. Soak soybeans in water3. Simmer soybeans4. Collapse soybeans5. Mix koji and salt6. Add soybean crushed in salt-cut koji and mix.7. Round the mixed soybeans into dumplings and put them in a container8. Ferment Step 1
To soil and dirt on the surface of soybeansThere may be adverse effects on making Miso.Rinse beans together and wash well,Please wash off the soil and dirt. Step 2
Transfer the washed soybeans to pots and bowls and put them on water for about 18 hours.Dried soybeans swell about twice when they drink water.Let's prepare a larger ball.When core is left in soybean, fire is difficult to pass through to the inside, so that it is boiledUnevenness will be created.Let's soak the soybeans in water over time. Step 3
When simmering soybeans it will boil in a pot or pressure cooker.The boiling time is about 20 minutes in case of pressure cooker.It takes about 3 hours for a pot.Soybean's boiled condition, just as good as collapsing with your thumb and little finger is good. Step 4
While boiled soybeans do not cool down, put them in a plastic bag and use hands and feet to crush them.Even if it does not become a complete paste form (even if the shape of the beans remains somewhat) there is no problem. Step 5
Add salt to koji and mix lightly so that the whole is uniform.A mixture of koji and salt is called "salt-cut koji".Here, rice koji and wheat malt are mixed half-by-one,We will make a "balanced miso" with a good balance of sweetness. Step 6
If you do not mix soybean and koji, salt well, there is worry that mold grows from there,Please mix thoroughly and carefully.Let's finish with the hardness combined by "softness of the ear lobe". Step 7
In order to pack air by removing air into the container, soybeans are dumpled.After putting in a dumpling, it pushes in with a bottle, and also fills the gap between dumplings.Let's firmly fill the gap as it will cause mold. At Kawashimaya, we have both the preparation and the function of the Miso container after completion,I use a container with a compact chuck.When you use an enameled container or a wooden trough,Let's make lap after filling miso and let's not touch the air. Step 8. ferment
Keep the miso charged as low as possible and put it in a place where temperature change is low.40th Day A delicious Oiso is completed!
When delicious miso is finished, please keep refrigerated preserved containers together.Miso keeps more than a year.
Hand made miso Q & A
【Q1】 When adding, is it OK to add water?
You do not need to add water. We believe that it is not necessary to add water during preparation,When miso is attached with a passa, it is hard and it is difficult to charge,Let's adjust the boiled juice of soybeans and so on to soften it like ear lobe.Freshly brewed miso becomes hard by osmotic pressure of salt. Several days after purchasing miso, miso may be hard due to natural phenomenon due to salt. As fermentation progresses in the summer season, miso which it felt firmly also aged well,Since solid miso will be completed, do not worry. One of the concerns of handmade miso is the hardness of miso,So soft miso, hardened miso, so each has its goodnessPlease try challenging miso making while enjoying the difference.
【Q2】 Does water of soybeans be boiled soaked soybeans?
I recommend you to simmer instead of new water. Even though soybeans look beautiful, dust and microorganisms are attached more than it looks.Therefore, when boiling soybeans we recommend boiling down instead of new water.
【Q3】 What kind of place is good for aged places?
Please keep the storage location of miso in a cool dark place away from direct sunlight.Since aging proceeds in the summer season, I will try not to enter the refrigerator. Since aging hardly progresses at 15 ° C. or lower,Places where people live, such as living room, are suitable.In addition, please avoid the extremely high temperature place where the temperature always exceeds 35 ℃.
【Q4】 When do you eat homemade miso?
Summer preparation 2 to 3 months, winter preparation 4 to 5 months, is a standard of eating. Depending on the elapsed temperature and storage location, it is hard to say that the same result will be obtained,Miso that aged about 10 months beyond a single summer, with the flavor and richness of the original misoBalanced taste of sweetness is finished. Miso that passed miso for more than 2 years (more than 2 summer since purchase) has advanced coloring phenomenon, it becomes dark brown type and black color.The fragrance of miso is also strong, the sweetness of rice is reduced, and acidity by lactic acid fermentation comes out.
【Q5】 When is the time to prepare miso?
The best thing is to charge cold from late January to February. If you prepare in the cold season from late January to February, it will be around October to November. As for why cold preparation is good, fermentation ripening progresses from winter to spring and summer,Furthermore, when the temperature falls and it calms down in autumn, it becomes miso. However, if you say that you can not prepare miso at other times, it is not so.Even if you put in summer you should be aware of two things. 1. Do not leave the soybeans after boiling.Because it becomes easy to propagate Bacillus natto which is natural enemy of Aspergillus to hot soybeans,Please do not leave after boiling the soybeans, please cool in a moment and add as soon as possible. 2.Do not store koji at room temperature.Since koji is a very sensitive creature to temperature, if you leave it at ambient temperature for a long time in the hot summer seasonIt may cause failure of making miso. Miso charged in the summer tends to progress fermentation, so the color of miso may be dark eyes.
【Q6】 During the aging, the container has swelled, but is it okay as it is?
Please bleed smoothly. When using "compact loaded bag", the bag may swell when fermentation becomes active during maturation.Please open the mouth of the bag a little and bleed smoothly. In addition, although it is not essential, change occasionally how to put the moisture (Temari) coming in the maturing courseBy turning to the whole, it prevents mold and at the same time eliminates moisture unevenness and promotes ripening.In particular, it eliminates the sense of passion in the surface of miso with less moisture by touching the air.
Handmade miso set attention point
【Handmade miso set contents】· Hokkaido non-pesticide soybean (Toyomasari): 250 g· Okayama organic dried rice koji: 500 g· Salt of virtue from Tokunoshima Amami Islands: 150 g· Storage bag with zipper: 1 sheet