醗酵の台所｜出来上がり2kgの手作り味噌を仕込む日

Homemade Miso | Sweet Barley Miso with Koji (2kg) Hi friends, welcome to Itadakimasu Recipe 🌿 In today's video, I'll show you how to make homemade miso. This is a sweet Mugi Miso, made with a generous amount of both rice koji and barley koji. The final batch will be 2kg, and I'll let it ferment slowly in the refrigerator for about 1 year. I'll simmer the soybeans until tender, mix them with the koji and salt, then roll them into baseball-sized balls and thump! throw them into the container. It's actually like playing with mud, and it can even be a bit of a stress reliever! Let's enjoy the process of making miso together. I'm simply sharing a slice of my everyday life. I hope you enjoy a moment of relaxation with this video ☕️🤍 ----------------------------------------------------------------------- [Timestamps] 0:00 Prep the day before 1:16 Cook the soybeans 2:24 Mash the soybeans 3:22 Mix with koji 4:11 Form and pack the miso balls 5:28 Storage method ----------------------------------------------------------------------- [Ingredients] Soybeans: 350g Soybean cooking liquid: 250ml Rice koji: 600g Barley koji: 500g Salt: 120g Surface salt (makijio): 40g ----------------------------------------------------------------------- [Preparation] Day Before Prep: Wash the soybeans thoroughly and soak them in plenty of water for about 16 hours (in the refrigerator). [Instructions] 1. Cook Soybeans: Simmer for about 3 hours, skimming off any foam, until the soybeans are soft enough to be easily crushed with your fingers. 2. Reserve Liquid: Set aside at least 250ml of the soybean cooking liquid. 3. Mash Soybeans: While the cooked soybeans are still hot, mash them. 4. Combine: In a bowl, add the rice koji, barley koji, mashed soybeans, salt, and the reserved cooking liquid. Mix everything well. 5. Pack Container: Once the mixture has a clay-like consistency, form it into baseball-sized balls. Pack them firmly into your container, pressing out any air. 6. Store: Sprinkle the surface with the 40g of salt (makijio), cover with plastic wrap, place a weight (salt) on top, and store in the refrigerator. ----------------------------------------------------------------------- #HomemadeMiso #FermentedFoods #ItadakimasuRecipe