Making Miso – Batch 1 finished.

The batch of miso I made back in November finally came out of the fermenter over the weekend!

Miso packed into storage jars.

Very tasty, though it tastes more like shoyu than miso.  (The two are closely related, so this isn’t a big surprise.)  To be honest, I didn’t expect any particular flavor as I didn’t target any actual style.  My usual method of learning to make new things is to just aim for the general vicinity…  and then refine as I master the skills and techniques.

I figure I’ll put the next batch down in late August/early September (my schedule is FULL until then), aiming at a fast fermenting lighter style.  This matches my miso soup recipe, which uses a blend of lighter and darker misos.  (A blend makes for a much better soup in my experience.)

Hopefully, this means that by November I’ll be able to make miso soup entirely with my home-made miso!

Making Miso – Batch 1, getting started

If you’ve read my About page, or followed my twitter, you know I’m into food and cooking and have been exploring pickling and preserving…  And you also know from here on the blog that my interests in Japanese culture extend beyond anime.

So, all that comes together in my latest project – making my own miso from scratch.

So, let’s hit the jump and take a look at the process!

Continue reading “Making Miso – Batch 1, getting started”