[ASMR] How to make MISO in a Day | RECIPE | Takoshiho Cooks Japan

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Making miso is our seasonal ritual during winter in Japan.
It typically takes at least a half year to ferment well, but I learned this "one day miso" from my friend.
Just require a rice cooker to do it.
This variety of miso is called "Saikyo Miso" which is quite sweet originally from Kyoto cuisine, so it might be different from what you usually use. Saikyo miso contains more rice koji than other kinds of miso and has nice creamy texture.
You can use this
- Marinated meat or fish :mix with sake and coat it around meat or fillet fish for a few days and grill them after washing the coatings. We call it "Saikyo yaki"
- as a secret component of bechamel sauce to make gratin: You can make add this in bechamel sauce to have more umami and depth of flavor
- Grilled miso onigiri : coat onigiri with this and toast the surface a bit
- creamy sweet miso soup *I recommend to add mochi in the miso soup
Hope you try it!
Ingredients
-500g rice koji
-200g dried soy beans (soak in water over night and boil for 3 to 4 hours)
-50g sea salt
-100~125cc remaining water for boiling soy beans / water which is boiled first and chilled
You can also watch "What is Koji and How to use it" to know more about koji!
• What is Koji and How t...
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1 окт 2024

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Комментарии : 11

@kyawtkyawtlwin8885 2 месяца назад

6 month miso and one day miso what makes the difference? Temperature? Is that risky for unwanted mold? How about adjusting temperature and 3 months fermentation?

@TakoshihoCooksJapan 2 месяца назад

Miso would be richer and milder if you ferment them in longer period. This method can be used specific tipe of miso like this Kyoto style sweet white miso which don't requir longer period of fermentation. So if you want to make salty red type miso, this is not the right method. Temperature is the most significant difference in 6 month miso and 1 day miso. You need consistant temperature 65~70℃ for this 1 day miso. You will not get any mold if you use this method. 3 months would be good if you can monitor the condition. Hope you can get good one!

@elietedarce1266 Год назад

Hi. Can we avoit the salt, like they do in amazake? The salt in this case it's no to avoid dangerous bacteria during fermentation, since the heat is what protects the fermentaion, am I right? I want to try without salt to use as food and not just as condiment.

@TakoshihoCooksJapan 2 месяца назад

So sorry for the late reply! That's a good question. I've never made miso without salt because it affects both the taste and preservation. Without salt, the miso won't keep for long. But as you mentioned, it could still be nutritious and add depth to dishes. I'm not sure what the best ratio would be, and I don't think there's a single answer. You could try a 1:1 ratio of soybeans and koji and see how it turns out.

@kyawtkyawtlwin8885 2 месяца назад

Taset like miso exactly?

@TakoshihoCooksJapan 2 месяца назад

Yeah, there is miso like this. It's quite sweet kind though.