Making Japanese Barley Miso - Low Sodium Recipe - in Nagashima, Japan

Japanese Barley Miso made from quality ingredients in Nagashima, Japan In this video, we visit a young and up-and-coming miso maker on the island of Nagashima. Nagashima is known for their Buri fishery, oranges, and other produce. We made barley miso from scratch over the course of 3 days. The second day is shown in this video. We wanted to learn how to make miso because its an item that really confuses me and I would assume other people. Miso soups, pastes, etc. are all items that are both delicious and healthy. It was interesting to learn that a lot of the miso making process is waiting. About 5 hours of heavy labor is all it takes to make miso and I would assume this time would be even shorter if you were making only a small amount. When we visited Mr. Ishimoto, the founder of Cocoromiso, we weren't sure what to expect. He made the process really easy to understand and it was also interesting to talk to him about his motivations and goals in life. Mr. Ishimoto is one of the few young Japanese that returned to their home town after working for some time in a bigger Japanese city. He quickly became skilled at making miso and decided that this was something he could make a difference with in his community. It is interesting to hear his story. The name of his miso company is Cocoromiso, which is a play on words. Cocoro or Kokoro means "heart" and of course miso just means "fermented soybeans and barley" in some cases. In day 2 of making miso we inspected the malted barley mix. The barley has been fermenting for approximately 24 hours. The next step is to add sea salt to the mix and let the them salt slow and stop the fermenting process. The salt in this miso is from Hyogo Prefecture in Japan. This particular miso has a salt content of 9.5% which is much slower than the standard 12 to 13% salt content of other brands. This makes Cocoromiso a healthier alternative for those that are concerned about sodium intake. After mixing the salt into the barley we scooped the mixture into buckets and set them aside to rest and to stop the fermentation process. Meanwhile, we prepared the soybeans that will be used the next day. The soybeans were washed and then left to soak overnight. The soybeans will double in size in the next 24 hours. After a long soak the soybeans will be steamed, but this will happen on day 3 of the miso making process. Barley miso is sweeter than miso made 100% from soybeans. This is one of the likeable characteristics of barley miso and why many Japanese prefer this taste. Stay tuned for the part 3 when we bring all the ingredients together to make the miso paste. Special Thanks to: Mr. Junpei Ishimoto Cocoromiso (https://www.instagram.com/cocoromiso/...) To buy Cocoromiso: https://cocoromiso.thebase.in/ #howtomakemiso #japanesefood #fermentedfood Videographers: K. Yamashita / G. Leopardi Video Editing: K. Yamashita Equipment Used: Olympus OMD EM-1 Mark iii (4k) Sony ZV Log Camera (4k) Follow us on Instagram https://www.instagram.com/cruisin_aro... Also check out our other videos: Working with a Japanese fisherman in Nagashima, Kagoshima Prefecture for a Day    • Japanese Yellowtail (Buri) Fish Farming in...   Working with a master glass craftsman making Satsuma Kiriko Glass, a Treasure of Kagoshima    • Satsuma Kiriko - Handcrafted Japanese Carv...   Our most popular video: Building a five-storied pagoda with a group of young carpenter from a Traditional Japanese Carpentry School    • Traditional Japanese Carpentry School - Pa...   My personal favorite: Making a Japanese Onigawara (Devil Tile) from Scratch    • Handcrafted Japanese Onigawara (Gargoyle -...