【世界一簡単!?スープジャーでみそ作り】おからの「ひと晩発酵みそ」のレシピ・作り方

This is how to make "Overnight Fermented Miso" using soy pulp, as featured on NHK's "Asaichi" program. No need to boil beans! This super easy miso recipe can be made whenever you feel like it. It also includes a recipe for delicious grilled rice balls smothered in miso! *Please subscribe to our channel if you like! https://bit.ly/32atVNS *For business inquiries, please contact us here. https://www.futari-gohan.jp/contact/ *New book "Overnight Fermented Miso for Healthy Body" now on sale! →This is a cookbook for miso made with "overnight fermentation"! With no need to worry about mold, it's recommended for first-time miso makers or those who want to eat it right away. It's low in salt, so even if you use a lot, it won't be too salty, and it's packed with nutrients. https://www.amazon.co.jp/dp/439115626... ●Make "Overnight Fermented Miso" from Okara in a Soup Jar ■Ingredients (Easy to Make/Makes 1 400ml Soup Jar) 130g Dried Rice Koji (Roasted/Returned to Room Temperature) 75g Fresh Okara 13g Salt 180ml Water Click here for the full recipe: https://www.futari-gohan.jp/okara-miso/ ●Shiso Miso Grilled Rice Balls ■Ingredients 2 servings of rice 3 tablespoons Overnight Fermented Miso 2 green shiso leaves Sesame oil Appropriate amount Click here for the detailed recipe: https://www.futari-gohan.jp/%e3%80%8c... ** "Misa Enomoto's Seasonal Cuisine" This is the official channel of chef Misa Enomoto. Hello, my name is Misa Enomoto. I work as a recipe developer. I love fermented foods, seasonal vegetables, and Mr. Children. ** ●Books "Easy Seasonal Preservation with Ziploc Bags" is now on sale! →For those who want to try their hand at seasonal crafts. Use the bags to quickly make as much food as you can eat. Make miso, pickled plums, plum syrup, pickled vegetables, kimchi, amazake, and more. https://www.amazon.co.jp/dp/4259566482 "Convenient Vegetable Pickling" is now on sale! I created this book with the idea of ​​helping you eat plenty of vegetables, even when you're busy. https://www.amazon.co.jp/dp/4074390558 *** Please follow me on social media! ● Misa Enomoto Instagram (@misa_enomoto)   / misa_enomoto   ● Misa Enomoto Twitter (misa_enomoto)   / misa_enomoto   *** For business inquiries, please contact me here. https://www.futari-gohan.jp/contact/ #Overnight fermented miso #Misa Enomoto #Cooking expert ** ●Overnight Fermented Miso with Okara Made in a Soup Jar ■Ingredients (for one 400ml soup jar) 130g rice malt (dried/returned to room temperature) 75g okara (raw) 13g salt 13g salt 180ml water ■How to make 【1】Put the rice malt in a food processor and blend. 【2】Put the okara and water in a small saucepan and heat over low-medium heat for about 3 minutes, stirring constantly. When thoroughly heated, place in a clean, insulated soup jar. Allow to cool until it reaches 65 degrees. 【3】Add 1 and mix quickly, then cover tightly and let stand for 8 hours. Place in a clean container and store in the refrigerator. ★Points If the temperature is too high or too low, it will not ferment properly. In step 3, be sure to mix quickly to prevent the temperature from dropping. It can be stored in the refrigerator for about 2 weeks. In step 3, mix quickly so that the temperature does not drop. ●grilled rice ball with shiso miso ■Ingredients 2 servings of rice 3 tablespoons fermented miso overnight 2 pieces of green shiso A little sesame oil ■How to make [1] Chop the aojiso and mix with miso. 【2】 Chop green soybean paste and mix with miso. 2] Make half of rice balls and spread half of the mixture on each rice ball. 【3】Spread a little of the mixture on each rice ball. Grill for about 4 minutes until fragrant and browned.