Some people actually start off to make miso with an eye towards using some or all of that miso at a later date, typically to blend with another miso. A blended miso is called an awasemiso.
We considered awasemisos as a way to build layers of flavor. Let’s say you took a sweet red miso and blended it with a mellow white miso. Is there a way you could have just made that blended miso from the start?
You could get pretty close, but why would you lessen the number of miso types you had to chose from? You couldn’t unblend it if you wanted to use mellow white miso.
That’s why we try to always create distinct items that can be blended with something else, or have something added to some of it to create a new item. Although this onion awasemiso is a blended miso, it can still be considered a distinct item.
You can use it just about any way that you would use chicken soup if you added some to hot water. You could use it just like you would a chicken bouillon cube.
Take a tablespoon of this miso and add iot to an oil and vinegar dressing, or a cup of mayonnaise. Then dress greens, or steamed vegetables or a pasta salad with it. Mix it wit buttter and use it as a bread sprea. Or like a compond butter.
- 1 cup or 154 grams kosher salt
- 2 cups or 180 grams dried onions
- 3 cups or 552 grams ground rice koji
- 18 – 20 cups or 4000 grams miso
This recipe combines multiple techniques such as slow baking (or sun dehydrating) a miso for several days, or even freezing it when you want to stop it’s fermentation. We used baked corn and aged corn misos. You don’t need additional. Just keep mixing the miso.
If you start off with a wheat and soybean free base, like we did here, everything you create from there on out can be wheat and soybean free. If that’s not a concern, use soybeans. It’s very hard to beat the protein content of soybeans, although some people prefer garbanzo beans.
After a while, most misos and soy sauces begin to taste the same. That’s why we always have shio-koji on hand as well. Because that, too, can be blended with a miso to make a really spectacular awasemiso. Or used instead of miso if you don’t want that miso taste.
Taste. That’s another reason why we like awasemisos so much. Let’s say you have a 3 month old miso that you had planned to cure for 9 months. At 3 months most misos taste pretty good. A little young and not quite ready maybe, but still tasty.
Specialty misos made with roasted corn, for example, really taste like fresh corn. At 9 months the fresh corn taste might turn into s more mature deep taste that isn’t so corn forward. So why not bake or sun dry some of that, and add some older corn miso, thereby memorializing that young corn taste?
That’s what we do here. But we also do something that makes it more of a namemiso. We add more ground up rice koji, and in this case lots of dried onions.
In 30 days, this will be a explosively tasty miso that will make anything you put it in be several times tastier than it was before. And it will be ready to do that for whatever you have on hand.
Have some fresh gardens vegetables. Wash, trim them and remove some of the water from them if you like by salting them down. Add some miso, and possibly some vinegar or oil. We do that with fresh tomatoes all the time.
When you aren’t really sure what you’ll have access to, having this suoer tasty miso on hand makes whatever you can get taste great, and be super nutritious as well.