Beans

Beans Rules
  • As we go along each post will present a single concept or idea. But we do request you read these posts, and comment or ask questions! No one knows everything. In fact few people really know anything useful other than the answers to your questions. So ask !
  • Always soak your beans in water or perhaps another liquid. Sometimes for days. Dumping out the water and adding clean, cold water.
  • Remember you can always rinse your soaked beans with clean water and refrigerate, or even freeze them. For days at a time. Life happens, you know?
  • Again, change liquid frequently with fresh, typically colder liquid to avoid spoilage and souring. Don’ tlet critters get into them!
  • Beans are absolutely amazing sources of protein, fiber, minerals and pre- and probiotic substances.
  • Just like you wouldn’t eat a cow or a dog or a frog without doing something to it to make it edible and palatable, you must treat beans the same way.
  • No properly treated or fermented bean, especially soy, has ever created disease or created a hormonal imbalance although it is possible you might have a soybean allergy. That’s completely different from being unable to digest badly treated beans of any kind. No one can.
  • Scientists have been studying beans for thousands of years. Unless you are a food microbiologist, it’s extremely unlikely you know anything about what they know. It will blow you away. We will show you!
  • We are going to offer recipes using new knowledge. Easy recipes that are tasty and nutritious. You don’t need to be a scientist. You don’t need to make ten gallons of miso or soy sauce at a time!
  • If you are cooking you have to get some type of scale that measures weight, preferably in grams. We will explain why.
  • If you don’t like the taste of something don’t eat it!
  • Always remember, though, some people have no choice but to eaat what is local or available to them.
  • Ask questions! Be patient for a response, even if you are making donations to support our work. We’ll get to you.

Beans. Seriously. It is virtually impossibly to actually catalog all the different varieties of members of the bean family – Fabaceae – but recently there has been a resurgence in interest in them as a source of sustainable protein and calories.

With the cyclical, seemingly every hundred years craze in all things fermented and preserved, coupled with the never ending search for cultural, ethnic or racial association, beans have been exposed as the constant.

As has the need fort every generation to claim something that was created by their predecessors as their own, typically, nowadays, out of laziness, lack of research, and new packaging and marketing motives.

Although many group of people may be more associated with a specific grain like rice or corn or wheat, they all have their bean compadres. It’s a brilliant and beautiful thing. There are thousands and thousabds of years of documented traditiona and science, now, attached to all of this.

Recent scientific and technological advances have helped it along, with both many of the tools and all of the science readily available to cooks, chefs and adventurous artisans. Our goal is to just give basic recipes and techniques. When given the opportunity a self respecting chef, cook, tradesman and most definitely scientist gives credit to many other people than themselves.

At a time when the very act of writing anything basically meant making paper and using ink and some instrument to write down every word – in this case kanji – by hand was an amazing feat in and of itself. We should pause for a moment and give thanks to our elders and those who came before us several thousands of years ago.

Thousands of years before the creation of miso soup, a very traditional and common Japanese dish made with a bean paste that is eaten for breakfast, lunch and dinner by millions of people daily, the Chinese had figured out that when hard times hit or you had too feed a very large number of people, beans performed ideally.

In fact, the whole concept of alchemy derived from the Chinese concept of treating beans as a form of medicine that could perform amazing things – especially helping people to survive.

The most amazing medical applications of beans, and cooking and farming texts of thousands of years ago still exist. We’re going to go through them all, with an eye towards why you should take notice.

We will include pictures and recipes for things you could make, or at least use as the starting point for your open special cuisine. On a small scale, though, let’s say for a group or family of four.

There are thousands of references and even textbooks on how industrialized products such as koji or tempeh or jiangs or soy sauce or miso are made.

We highly recommend going to www.soyinfocenter.com if you intend to be one of those producers. But even the small guys willing to read will greatly benefit from anything listed, or described by Shurtleff and Akiko. No reading, no gain.

The last time I saw my friend Ken Albala I had him sign my Beans book. The book is a treasure. It goes through volumes and volumes of literature and research and turns it into a fun to read book. You can still buy it online and in bookstores. It’s still worth reading not just because it’s an excellent foldaways book, but a kind of an abstract of other books.

We’ll get into all those as well, but in digestible pieces that don’t leave you yearning for machines you will most likely never have access to. We’ll tell you how to make things just as good without them.

Today is Indigenous People’s Day in the Americas, and the indigenous people of the Southeastern part of the US or what was really a huge land mass called the Americas taken care of by tribal governments and societies, the beans they cultivated and pass along should be the focus of today’s celebrations.

Rereading some passages today about Christopher Columbus and what exactly he brought to the Americas and why he set out in the first place is a sobering experience.

“Your Highnesses, as Catholic Christians, and princes who love and promote the holy Christian faith, and are enemies of the doctrine of Mahomet, and of all idolatry and heresy, determined to send me, Christopher Columbus, to the above-mentioned countries of India, to see the said princes, people, and territories, and to learn their disposition and the proper method of converting them to our holy faith; and furthermore directed that I should not proceed by land to the East, as is customary, but by a Westerly route, in which direction we have hitherto no certain evidence that any one has gone.


So after having expelled the Jews from your dominions, your Highnesses, in the same month of January, ordered me to proceed with a sufficient armament to the said regions of India, and for that purpose granted me great favors, and ennobled me that thenceforth I might call myself Don, and be High Admiral of the Sea, and perpetual Viceroy and Governor in all the islands and continents which I might discover and acquire, or which may hereafter he discovered and acquired in the ocean; and that this dignity should be inherited by my eldest son, and thus descend from degree to degree forever. ” The Diaries of Christopher Columbus

Beans from the Southern United States. Pretty sure that the self proclaimed Admiral Don tried some of these.

Ken’s book touches on so many of the really important issues that the history of beans includes, including this absolutely brilliant summary about why al the resistance to soybeans people express might be nonsense. That is not to say, however, that some people don’t actually have soybean allergies. Proteins can have that effect.

But properly soaking and fermenting soybeans – the next post is all about making soy and other bean kojis – can quite dramatically reduce or eliminate those concerns.

Soybeans soaking in water. Faces that I see. The unique saponins of soybeans.

Ken Albala gets into it in a precise one paragraph description in his book:

“The importance of fermenting soybeans was not only a matter of preservation. Although they could not have known this, fermentation counteracts the anti-nutritionalfactors present in soy. Soybeans contain what are called trypsin inhibitors, which prevent the pancreas from producing a digestive enzymes important in breaking down protein.

Raw or improperly cooked soybeans can also cause an enlarged pancrease; they inhibit growth and lead to cancerous tumors. Phytic acid present in soybeans also hinders the absorption of iron and zinc, which are necessary for the proper function of the nervous system

The phytates essentially fuse with the metal ions, including calcium, forming compounds that pass directly through the digestive tract unchanged. Fermentation destroys these toxins and the enzymes involved in the process also break down soy making it more digestible, and in a sense pre-cooking them so they require less fuel.

In other words, fermenting soybeans not only made them more interesting and tasty, but also provided a range of more nutritious foods that could support a large population.”

How we make bean koji from different beans and force it to make a quart of tamari per gallon of miso.

The book, Beans, also treats a few other subjects really well. Including how Italians in different parts of Italy made their famous and fabulous fagioli – with recipe – and not only the story of Tepiary Beans, but of the indigenous people’s whose day we celebrate.

You could even buy it on Kindle right now here. Although unless you are using canned beans – even soybeans- soaking them must be done properly!

About Ken Albala and Beans

From the description at Amazon: “Winner of The 2008 Jane Grigson Award, issued by the International Association of Culinary Professionals (IACP). Winner of the 2008 Cordon d’ Or Culinary Literature – History Culinary Academy Award. This is the story of the bean, the staple food cultivated by humans for over 10,000 years. From the lentil to the soybean, every civilization on the planet has cultivated its own species of bean. The humble bean has always attracted attention – from Pythagoras’ notion that the bean hosted a human soul to St. Jerome’s indictment against bean-eating in convents (because they “tickle the genitals”), to current research into the deadly toxins contained in the most commonly eaten beans. Over time, the bean has been both scorned as “poor man’s meat” and praised as health-giving, even patriotic. Attitudes to this most basic of foodstuffs have always revealed a great deal about a society. Beans: A History takes the reader on a fascinating journey across cuisines and cultures.”

Got our herb mix ready for a bean dish that has been slowly simmering the last twenty hours. An hour before and this goes in. You could also just add one of our amazing misos. Or buy a great one from the store and some scallions and add in at the last minutes and enjoy.
Cultures.Group

The Name of the Rose

Today is my birthday and I have a few things to say. Mostly everything I want to convey on this year’s birthday – September 15th – has all been said before in Nina Simone’s song “Feelin Good” At least the attitude part.

The recipe for this is actually already posted at culturesgroup.net

The semiotics or foodways start of a new year follows. As will the recipes that depend on understanding a few basic concepts. Although we haven’t yet introduced all of the misos, sauces, amino pastes, pickles, sakes, amasakes, kefirs, brews, yeast and bacteria centric items and baked goods and sweets that we’ve been making over the years, our corn rose miso has been very popular.

We only call it miso because the predecessor of all things made with koji is a word that has never been widely accepted in the English speaking world. Even the word koji is an inadequate translation of the predecessor to the what the original word for koji actually meant.

When the Japanese were gifted the knowledge of how to make and use koji – along with their first system of language – it was done by Chinese buddhists. The reason why so many people have seriously inaccurate ideas of where some things originated, or even that they have existed for thousands of years, is that the Chinese had no need to claim invention of anything.

The Japanese, however, kept repackaging and inventing while creating a hagiography of these things that were really just different versions of Chinese jiang, the predecessor even to the little fermented soybeans named shih or docuhi that many people insist are the actual precursor. Before koji there was jiang. Adding koji to jiang made it even better.

Ketchup and Worcestershire Sauce were derived from jiang, as were dozens of ither things such as miso and soy sauce and fish sauces and even preserved meats and game.

Nope

Sometimes the romanticized version of the past has worked well for the Japanese, and other countries to be sure, but other times it has failed miserably. Whoever though of the idea that foreigners would understand thus buy more Japanese sake by calling it rice wine should have been corrected.

The claim that they discovered or invented koji, or that it is endemic to only their country, is just not accurate. Still, the entire world should be extremely grateful to the Japanese for their efforts and inventions, especially Americans, because Japanese scientists including Dr.Takamine’s contributions to several industries in this country have been very significant.

麹 or 米糀 – Aspergillus and friends or pet Aspergillus

Millet koji.

But let’s start with the koji, or 麹, since it is what set everything off. 麹 really has little to do with the purified spores (tane-koji) that the Japanese have so brilliantly domesticated. When the Japanese think koji they mean 米糀 (rice koji or come-kouji) or sometimes another subspecies of Aspergillus (mold) grown on barley, millet, sweet potatoes or soybeans.

We’ll get to the Zygomycetes (Rhizopus, Mucor, Rhizomucor), yeasts and bacteria later, but even then it’s really rare that at some point in miso making or shoyu making and ocassionally even sake making they aren’t part of the process. Even if that just means avoiding them at all costs.

You should at least know these things exist. But we’ll try not to get too microbiologist on you unless it really matters.

Corn: Vinegar, Koji and Hamma Natto
Three corn kojis, three tastes (vinegar, koji, shih)

Su Jiang Rou or Shoyu what?

Many research papers, patent applications, books, journals, PhD theses and extant scrolls – as well as some pretty old oral communications – accurately document the development of mochi koji 麹. The stuff that seems to have taken hold in the minds of Westerners, at least, is bara koji, not mochi koji though.

We are actually partial to the bara koji, because as with sake and a whole lot of other food stuffs and beverages, the original sake was awful. Bara koji helps us to avoid that type of sake entirely. That said, Shanghai yeast balls or Chinese yeasts balls – way closer to the original mochi koji – can make some pretty amazing things.

Furthermore, modern day additives to sake that come from Aspergillus such as A.luchuensis or A. oryzaes and sometimes yeasts, bacteria or microbial enzymes should be welcomed as great things, especially if they help to avoid the industrialized unpalatable swill (増醸酒 ぞうじょうしゅ or Zojoshu) that is produced and consumed in Japan on a widespread basis.

Nukazuke (corn pickles made with corn nuka or bran). Thank you, Lactobacillus plantarum and friendly halophiles, for everything you do

Unblinded by Science

As I recently discussed at a recent meeting of culturesgroup, the invention of s16 rRna technology along with rapid advancements in other ways to quantify very precisely what bacteria and other microbes (yeasts, fungi, etc.) that populate the microbiome of any product have exploded the research into what microbes are in what we eat.

This is not all that new a thing, though, as the romanticizers of traditional methods keep trying to sell their goods. But industry and artesans can now either industrialize or individualize or do some of both when making something like soy sauce or amino sauces or sake with widely accessible ingredients.

Look to the Yeast

When I say there is actually only one thing that is ever created through any type of transformative process like using something to make koji from or add koji to or inoculate with a specific mold or fungus what I mean is that everything is on a continuum, a horizontal progression from ingredient to outcome.

The sokujo style method of making sake – basically just adding lactic acid derived from bacteria to avoid having to create it in what is called a shubo or moto in a time consuming and more expensive way – is almost exactly the same thing as making shoyu and even miso.

If you want to direct tastes or mormi develop look to the yeast. Sometimes, the water minerals or the bacteria, often cadged from a previous batch, do the trick as well.

Shiitake mushroom shoyu or soy sauce.

With the help of amazing new equipment with which we can measure a microbiome (as in the mkicrobiome of a vat of soy sauce) and it’s inhabitants down to the genetic level it makes clear how much respect the artesans that have been making these things for thousands of years deserve.

And this old world is a new world
And a bold world – Nina Simone, Feeling Good

Knowledge begets new customs and traditions. Don’t repeat history and not learn from the past. Using new tools and techniques, it’s time for new generations to experiment and create new foodways.

Not that we know everything we want to know yet. Just that it should be a fusion of the traditional and the modern, a sustainable and enlightened way of creating new foods and tastes.

Microbes Eat Corn

Corn Tempeh made by Ferment.Works

Aspergillus oryzae (koji) chomping down on corn to make koji that will serve almost a hundred purposes, about as many as the types of corn (races) known to exist.

Corn Shoyu – Recipe

  • 10 cups/2200 grams steamed yellow grits corn koji (A. sojae)
  • 2 cups/300 grams kosher salt
  • 2 1/2 cups/425 grams ground corn masa koji
  • 2 cups /500 grams water
  • 3 cups/550 grams corn masa, toasted
  • 2 cups/275 grams dark brown roasted corn
  • 1 cup 120F water

    Keep at 92F to 100F for two weeks, stirring every day. Cover but not tightly. Then add:
  • 2 cups 120F water
  • 65 grams coarse sea salt
  • 3/4 cup 170 grams non-nixtamalized whole corn koji, ground

    After 6 weeks at 92F to 95F (3 to 6 months if at 72F) strain. Use the lees or dregs, if any, for a pickling bed, a moromi type miso, or the base of another shoyu or amino sauce or paste. This should yield a solid gallon.

You could replace all the corn koji with barley koji. or brown rice koji, but still keep the toasted masa and the browned corn.

Soy sauce, but really corn sauce because of microbial enzymes and corn without beans. Next post we’ll include another corn shoyu made with beans and another corn koji, while we slowly hit you with just a little science behind the bacteria, yeasts, fungus and koji types behind shoyu.
September 9th Events at Resobox
  • Monday, September 9 , 2019
  • 2:10 PM –  3:50 PM, $20 register here
  • Resobox, Long Island City, New York, New York (MAP)

Asian ferments like miso, tempeh, shoyu, pickles, amasake and shio koji, and even sake and vinegar, can be made with corn. Chef Ken Fornataro of culturesgroup and Kirsten Shockey of ferment.works will demonstrate how wild and cultured microbes like koji (miso, sake, shio koji), lactobacteria (pickles) and Rhizopus (tempeh, oncom) make tasty, unique and nutritious foods. Class participants will be learning about and tasting:

  • Caviar Lentil soup with Corn Tempeh croutons
  • Hokkaido Ramen corn chowder (in red curry broth)
  • Corn and radish and roasted shrimp kimchi
  • Hominy and onion salad and pepper salad, corn shoyu dressing
  • Sweet corn, lavender lemon cornbread
  • Tomato salad with parsley, corn vinegar, and extra virgin corn oil dressing
  • Corn shio-koji roasted glazed corn nuts
  • Corn Amasake Chai (Iced Tea) 
  • Doboroku (country style sake made with corn and rice)

Everyone will receive a bag of corn miso. Depending on seasonal availability we may have to have substitutions for the above dishes, and we may also have some things you can buy to take out:

  • Eggplant and ginger namemiso, spicy eggplant corn hagosuchizuke (corn koji)
  • Corn, Raisin, Cinnamon, Molasses and spice corn cookies
  • Assorted one, two and three year old misos will be for sale during the event, as will as take out bento boxes for those unable to attend class

If you would like to purchase one of the Shockey’s books at the event let us know at culturesgroup@earthlink.net or order online at https://ferment.works

Corn, Squash, Black Bean and Rice Tempeh

Fermentation Workshop

  • Monday, SEPTEMBER 9 , 2019
  • 4:00 PM –  6:00 PM
  • Resobox (Map)
  • $20 Event Fee

Presenters

Ken Fornataro

Ken has been cooking, fermenting and preserving vegetables, seeds, grains, fish and legumes with A. oryzae, yeasts and bacteria since childhood. He was taught traditional Japanese, Chinese and Russian foods, fermentation and preservation techniques to make koji, miso, shoyu, vinegar, sake, jiangs and pickles by Aveline and Michio Kushi, William Shurtleff and Akiko Aoyagi, and Jewish and Christian Eastern European immigrants. He is working on a book related to food, fermentation, microbiology and semiotics as Executive Chef for culturesgroup.net

Kirsten and Shockey

Kirsten and Christopher are the co-authors of bestselling Fermented VegetablesFiery Fermentsand the new Miso, Tempeh, Natto and other Tasty Ferments books that came from their desires to both help people eat in new ways, both for the health of themselves and the planet. They got their start in fermenting foods twenty years ago on a 40-acre hillside smallholding which grew into their local organic food company. They travel worldwide helping people to learn to make, enjoy and better connect with their food. Their current work is building their relationship with R. oligosporus and R. oryzae and how these fungal ferments interact with grains and legumes to transform our foods for both nourishment and flavor. You can find them at Ferment.Works

Contact culturesgroup:

Like the Aztecs considered ashes in their corn pots as a blessing, so did the Chinese recognize and make use of the microbial gifts that natured blessed them with. Microbial enzymes make corn’s nutrients available while disarming anti-nutritional factors.

All cultures depend on the ability to metabolize potential food sources. None of this would be possible without the enzymes created by the yeast, fungus and bacteria present in and on corn. 

Just as we have learned how to use Potassium or Calcium Hydroxide with corn, Chef Ken Fornataro will describe how corn treated with microbial enzymes from Aspergillus, Rhizopus, and Lactobacteria can make tasty pickles, vinegar, beer, miso, beans, sauces, meat and fish. September 8th at The New School.

  • Sunday, September 8, 2019
  • 9:00 AM to  3:00 PM
  • New School, Tishman Auditorium, New York City (Map)

Recent Posts

Mixed Kojis and the Dregs

At one of our monthly forums we had lots of already cooked, organic Carolina Gold rice leftover. We also had lots of soybean pulp, or okara, leftover from making tofu.

Okara has a large amount of protein that like other beans and grains and seeds makes a tasty miso. Remember protein equals amino acids equals umami so throwing away protein is just crazy.

Ground millet koji and less ground rice koji

Those are the times you are glad you have 2 or 3 kilos of koji hanging out in your refrigerator, or in a cool cupboard or larder. You can, however, cut this recipe down to just a quarter of the called for ingredients, and even substitute whatever type of koji you have for the millet koji.

Those are also the times you are glad you have a scale to weigh out your ingredients, because with leftovers it’s really unlikely you just happen to have exactly the right amounts of any ingredient. If, for example, you need 2564 grams of ground koji, and you have some millet koji and some rice koji and some corn koji in different amounts what happens if that comes to 4356 grams of koji?

LIke shio koji, miso is typically made using a ratio of ingredients. Again, salt drives the proportion of the other ingredients in your miso. You really have to weigh your salt carefully. Because the amount of salt you use determines how long you should ferment your miso.

Even if you vary the amount of koji you use because you want it to be sweeter or be ready quicker, salt will determine whether that is achievable regardless pf what you use to make your miso.

Work it to a paste.

Koji may be the driving force behind your ferments, but salt makes sure the road is clear, steers the car, and, and determines which microbial passengers get in or out of the car during the journey.

Determine beforehand where you are going so that you how much salt you need to get there. There are maps and calculations involved. Here is what you need for this miso.

We’ll go over the calculations afterwards. Because miso don’t play when it comes to back seat drivers, and arguing about directions once you start the journey. Sure, you can probably make course corrections as you go along, but these detours typically require both more energy and time. That will cost you.

Mixing in the okara (72F) and the now pretty mashed up rice and kojis and salt

Again, we only use organic non-GMO beans for anything we make with soy. So unless you have a soy allergy, fermenting the soybeans with grains creates a very nutritious miso with very little or none of the potentially indigestible things that most beans have.

Ingredients (in grams)

  • 1796 grams cooked rice
  • 768 grams soy okara
  • 1044 grams ground rice koji
  • 1000 grams ground millet koji
  • 296 grams coarse salt
  • 75 grams seed miso
  • 235 grams water

Okay so typically a miso that has roughly equal weights of koji and the miso base – in this case the rice and the okara – will be a 12 month miso. In other words it will take that long to ferment before it really pops. But, the salt still determines just how fast and to where this miso is going.

LIke making legislation, at first.

You would usually aim for between 10% to 12% for such a creation. But because we already ground up the koji, and we added the seed miso to make sure our miso had the right microbial influences during its youth and stayed sweet at heart we decided to make it a 6% salt miso.

We added up the weights of the cooked rice, the soy okara, the ground rice and ground millet kojis (the koji can be all unground white or brown rice or barley koji if you have that on hand), the seed miso and the water. Then we calculated a specific percentage of salt we needed to make that: 300 grams.

Play with your miso balls

Because we added both water and seed miso to this, we calculated the salt amount with those ingredients in the formula. We usually don’t do that. Instead we usually just weigh the beans or grains after cooking and mix. If you have cooked them properly, you usually will not need either liquid or even seed miso.

Balls waiting to be smashed into the container a few at a time to remove air. They will yield to the collective.

We reviewed our miso making list and made sure all our bowls and container were clean and salted down – again, we really dislike using alcohol for this because we feel it better for the development of the taste of the miso, but use really strong tasteless vodka or something that is at least 80 proof to rinse things with if you like – and our space and faces were clean and smiling.

We also used gloves, and make sure we didn’t pour anything directly down a drain or anywhere else without a strainer.

Grind some coarse salt over the top. Just a sprinkle is needed. Definitely not more than a few tablespoons though, unless you think it’s going to be at or above 85F for a long time.

We mixed our salt and ground kojis together with the water and seed koji with a clean spoon – whole unground koji would have been massaged with the salt – then mixed in the okara then the rice.

Use protection. Every time. Every time.

Then we massaged the miso mercilessly until it felt turgid like a really thick balloon filled with liquid, incapable of crumbling and willing to yield just a little when pressed down.

Cleverly weighed down by using another very clean food safe bucket that can be filled with whatever it takes to get to 2500 grams. This way if the miso starts to creep up the side or exude tamari too quickly – that would be less than a month in this case – the weight can easily be reduced by removing some of the weights from the bucket.

Because we had already created our two labels for our miso – for the side of the container and the hoodie or whatever covering you use, and we already had 2500 grams of weight ready because we always try to weigh it down with at least half the weight of the finished miso – did we mention you really should be using a scale for this? – it took about 30 minutes from start to finish.

So the next post we’ll show you how to use shio koji in your misos, pickles, salads, salsas and condiments and more.

A little Maillard reaction – brown like a duck
Repacked for another three months. It already tastes like a young miso on its way to developing into a miso of character and strength with countless possibilities.

One Bucket Miso

  • 4 TB/66 grams coarse sea salt (plus a little extra)
  • 3 cans/650 grams canned cooked drained beans (see note below)
  • 2 1/2 cups/567 grams rice koji
  • 1 cup/245 grams bean liquid

Don’t obsess over the weights of things for this recipe. Just use the first figures given for each ingredient. Do not throw your bean water away. You need about a cup of it – a little over half of one of your bean cans full – and you need to follow the easy and exciting steps as we describe them. Ignore the words in italics below (they look slanted to the right) entirely if math stresses you out.

The important thing is that you get about 1 cup or 245 grams of the bean liquid and that you follow the order of the steps we describe. Otherwise, you will need more bowls, and most likely a scale. And something besides your hands to mix with. With the 3 cans of Brad's Organic salad beans that say 15 ounces on them that we used we ended up with about 5 1/2 cups or around 650 grams of beans, and a little more than two cups or 565 grams liquid from the beans. If you use brown rice or barley koji, you might need almsoit twice the amount of bean liquid. And more salt. 
We used a 2 quart bucket.

Any plastic bucket you use must be food safe, and cleanable if it looks dirty. It’s really easy to find these from a restaurant or other place that gets thick ones with food in them all the time. You can also order them online. If you are using a recycled container make sure it hasn’t been used for chemicals or bleach, or exposed to heat. The thicker the better. Make sure you don’t have a leaky bucket with tiny or obvious holes in it.

We used 3 cans of Brad’s Organic Salad Beans (garbanzo beans, kidney beans and pinto beans with a tiny amount of salt) that cost us $5 on sale at a local supermarket. Saved us hours of work.
Salt matters. If you use coarse salt is is very unlikely that anti-caking agents have bee added as is often done with finely ground salts.

We always use coarse salt. Use coarse Kosher salt if you can’t get an only salt coarse sea salt like the red La Baleine container on the right. The fine La Baleine sea salt actually has several added ingredients. If you can get coarse Maldon smoked or regular coarse sea, or another brand that is just salt you can use that instead.

Beans opened and drained into the koji container. Because you didn’t completely remove the tops off your beans, it was easy to keep the beans in the cans and separate the liquid out. Make sure to save at least a cup of the liquid.

Don’t open the cans all the way. Keep the beans in the can when you drain off the liquid. When you remove the bag of koji from the container you will have a container to drain the liquid off the beans into the koji container. But keep the beans in the can.

If you are using beans with a pull off top – Goya organic, for example – don’t pull that top all the way off either. This is important unless you have other containers and a strainer you have already cleaned.

This is a recipe for a one bucket miso. You could use other beans like Eden brand black soybeans or yellow soy beans or garbanzo (ceci) beans, or whatever ones you find that don’t have preservatives or chemicals as long as they say organic.

Actually, beans with seaweed in them, or spicy beans also work unless you don’t want spicy miso. With certain beans like garbanzo beans just make sure to crush each bean between your fingers as you mix up the miso. This ensures that you really mix everything together well. Unless you are intentionally trying to make a country style, chunky miso, you really want to mash things up very well.

1 Tablespoon of the coarse sea salt. You need three handfuls (3 tablespoons) of this to go into your miso, another handful (one tablespoon) for salting the container and for the top of your miso after you have mixed it together.

Let’s Get This Party Started Right

Bucket wet with bean juice and salty

Take some of your bean water and swish it inside your bucket. Try to get it on the sides. Dump the three tablespoons of the coarse sea salt in the bottom of the bucket. Try to get as much of the salt on the sides but don’t get stressed about it.

Add your koji and work it.

Add all your koji. Start massaging it together. If you were using fresh koji it would break down really quickly, and even start to melt. Because we are using dried koji in this case, it might take longer for that to happen. Massage a minute, let it rest for two. Then massage a minute then let it rest for two. Again. Repeat.

After the frottage you should only have little bits of rice covered with enzymes, hungry for beans. Shove all the beans into the koji and salt mix and use your hands to prod the beans, forcing them to yield between your finger tips.

Keep going.

You should be able to start to make balls that start to hold together (see above). After about seven minutes, you’ll start to see splotches of beans, koji and salt that have stuck to the bottom or sides of your bucket. Let it rest for a few minutes if you must. Otherwise keep going.

Almost there. Everything is starting to stick together. Are you tired? If so, cover everything well with your rags and take a nap. You can even go to sleep, then go back at it the next day.

The next day we added our cup of room temperature bean water. It’s okay if everything, including the bean water sat out, covered, for 12 hours or more. We put our bean bean water in the koji container into the miso container then cover the entire thing with our rags so nothing gets into either.

If it above 80F where you are making or storing your miso, sprinkle a little salt into your bean water. It’s likely your miso will be melding together at that temperature.

The next day.

After rolling your balls of miso together you can start to pack them down with your hands into your container. The balls should hold together and feel firm, yet still pliable and yield. If they crumble, they are too dry and need a little moisture. If you have any bean water or just a tablespoon or two of clean water massage that into your miso before packing it down very firmly.

Salt the top

After your miso is well packed down sprinkle with at least 1/2 tablespoon of coarse sea salt. If it is 80F or higher, you can sprinkle up to an entire handful (one heavy tablespoon) onto the top. If you have a lid, cover it. Otherwise, start wrapping it with your rags.

Unless you will be making other misos just take a picture of this one and name the picture with the date and type of miso. Otherwise label it with a piece of tape and a marker or pens that doesn’t run. You can wrap it up even further if you like. Keep it out of direct sunlight. This could be ready in as little as ten days, or maybe two months if it started off and stayed cold for that time.

You can check on it at any time. Just untie the rags and take the lid off. After a few days it might have a slight smell. Let it air out a few minutes, mix it up again with clean hands and repack it in.

If there is a very strong smell, or some mold or yeast growth on top you’ll have to take that off and air it out at least an hour. We don’t recommend stirring that back in with a fast ripening miso like this. Add a little more salt.

If the miso is a little puffy or loose there is probably too much water in it. Add a teaspoon or more salt and repack. Check it in a few days.

Miso Making Lists

Before we post the very extensive description of how we make miso we offer this list so you recognize that if you can only access the following things you can still make great miso:

  • a gallon size, food safe container (not metal)
  • canned beans
  • koji
  • salt
  • Paper bags or clean rags
Koji, and Wild Fermentation by Sandor Ellix Katz

Koji seems to be the hardest and often most expensive thing to buy. You can’t make miso without it, though we do explain how you can cadge some from other sources.

If you have ready access to the things we suggest instead of whole koji, actual koji might not be so hard for you to get. And, people that make koji centric things like to barter or gift things to people that appreciate what went into making them.

We’ll get into making your own koji in future posts. Once you bond with koji there is no going back. It is the red pill. Koji is the one.

The next post will be detailed miso making steps with pictures for those tht communicate using images. Also, we have been filling in the References section, the Events sections – when people submit them to us – and the new Methods and Definitions sections.

Millet koji made by culturesgroup

The complete miso making check list

In the next post, Bucket Miso, we are going to show you how to make miso using one container, rice koji, canned or salad bar beans, salt, water (liquid from the beans, actually), and some old, clean clothes taking up valuable miso space in the closet. Follow the instructions carefully and you will not even need weights.

But if you are already committed to the lifelong journey, this list is pretty extensive. Hand made wooden crocks are obviously very cool and usually very expensive unless you can make them from the right wood yourself. If you can, barter for a huge amount of koji.

You do not need every item on this list. You are encouraged to come up with any substitutions readily available to you, especially locally. Whenever possible, let the local farmers know any organically, sustainably grown ingredients they have are of interest.

Remember the rule of 5 above, and based on what you can afford or resource you might need:

  • A miso making space
  • A place to age your miso or a place to refrigerate it for a while
  • A miso storage container (crock, jar, bucket, etc.) or one clean heavy food safe bucket – not metal – if making a one container miso (next post).
  • Weights, or some way to weigh your miso down
  • Parchment paper or food safe plastic or cloth for the top of your miso
  • Beans (or whatever your miso is going to be)
  • Koji
  • Salt
  • A Scale
  • A thermometer
  • PH strips or something to measure the acidity of your miso
  • Seed miso or something like it
  • Hot water (or other liquid)
  • A colander and a strainer (especially to avoid clogging your drains, even when washing your hands or utensils things off)
  • Clean buckets, jars or bowls
  • Measuring cups and spoons
  • Oven gloves or something to handle hot items
  • A masher (hands, potato mashers, mortar and pestle, meat grinder)
  • A Pressure cooker, or a rice cooker, or pots to heat/cook things
  • A microwave if you are just heating things up, including water
  • Firewood, or fuel for stoves or heating devices that use them
  • A gallon of really hot water if all the above is unavailable
  • A hood for your miso (paper, cloth, recycled packing,bags)
  • Food safe bags to store the miso if not using your mixing bucket
  • Clean cloths or paper towels
  • Labeling and documenting materials (or a phone with a calendar or notes app)
  • Wrapping stuff like tape or string to keep your miso cover in place
  • Lids for your quart size Mason jars or a crock lid if the wrapping and taping and labeling part is just too much for your first quarts or crock of miso.
  • Patience.

This is a pretty big list. Here’s the thing. When people started making miso in the past, they didn’t have electricity, refrigerators, pressure cookers, thermometers and sometimes not even rice koji or beans.

You don’t have to be rich to make miso. You just need to make sure you have everything in the same place at the same time in the right condition when you decide to make it. If you have never made miso before, or aren’t really into being in a kitchen, remember people have been making miso or something like it for at least a thousand years.

Back then they didn’t have electricity, refrigerators, pressure cookers, thermometers and sometimes not even the rice to make koji or beans. People that didn’t have the ingredients, tools or labor that wealthier people had access to used whatever was local or available. Seasonal weather variations were used to grow koji and age misos.

You can make miso with one container in which you can mix and age your miso. You can use any area to create a stable temperature that doesn’t fluctuate too wildly. You can make miso with a heating element, or a microwave, or an electric tea kettle or just a big pail of really hot water.

You can use canned beans, pre-made koji, and your hands to tell whether things are the right temperature (careful, though). You can wrap your miso in old clothes or blankets then throw it under a bed, or in a closet, or leave it in a box or a cooler you won’t need until next Summer.

You can actually cadge the koji from another thing like unpasteurized shoyu (soy sauce), amasake (sweet rice pudding), sake or a lot of previously made unpasteurized miso to make miso. We’ll get into that later. But it would also taste great.

If you want to spend money on specific tools or already have them, cook your own dried beans or whatever your miso is made of, and make your own koji we’re sure your miso will also be great. But you will need a few of the items on the list, as well as assorted tamps, frosting spatulas or air removing utensils, and possibly even sanitizing agents like strong drinking alcohol like high proof vodka. We don’t like to use the later two, but some people do.

If you are making your own koji that’s usually at least 48 hours before you actually start mixing anything. It’s around 24 hours before hand if you are soaking and cooking your own beans. It’s also sometimes a few days or weeks before you get your house – and yourself – and everything you need in order if you are ordering your koji or buying it from outside.

If you are making a type of miso that you need already prepared miso – we make blended, simmered, and some nut, fruit and some seed misos with already made miso – make sure you have that on hand.

Remember, making miso or koji should never control your life. Plan ahead and it shouldn’t. Most of items things can be placed in a big box or closet as you gather them if it might take you a while to get everything together.

Some people keep their tools for making miso together in a place like they might store things to celebrate holidays or start the planting for their gardens. First timers should really check this list though

You also need to think about starting with clean clothes, footware, and headware, and have a place to clean yourself and your area up afterwards. Because when you are tired or get distracted you most likely won’t want to think about it. Having a space to put your miso until the next day if you have to stop – yep, you can do that – is good to think about beforehand.

And a word from some professionals that have done things like this on a small and large scale, usually as just one of the things they are doing. Your house or the place that you live, especially if you share it with others, should be ready for this. In professional kitchens you just won’t get away with trashing the place and walking out. You need to plan on how order and cleanliness will be restored in your chosen miso making location.

Eggplant and ginger temple style miso made with a lot of kamut (wheat) and barley koji. It is undergoing a two month fermentation process. The eggplant, ginger and several other ingredients were pre-fermented or cooked. With some vegetables, for example, that could take up to a month of salting and weighing down, or partially drying.

We have made miso using hospital lunch rooms, church kitchens and even corporate cafeterias. Making miso in a college dorm room can be challenging but is doable. If you are more interested in stating with pre-made miso that you are going to put vegetables, or fish or meat into you have to make sure those things are also ready.

Then again, as we mentioned earlier, you can make great mixed or blended or vegetable full misos – we’re going to give you lots of recipes for our favorites – with dried or frozen or cured or salted things.

You can use a microwave to heat things up. You can use bottled water and heat it up in an electric tea kettle or a microwave, as well as your beans. Instant Pots and other electric multi-purpose devices are really convenieent and useful to have as well.

Whatever you decide, we hope you think about these things beforehand so you don’t get discouraged and become a miso drop out. Because making miso, and especially using koji, are useful skills you should learn. And you get to eat the results of your work.

If you have a question about what will work and what most likely won’t work, see the contact info below. Send us a e-mail and we’ll try to answer quickly. On Instagram, you can tag us or DM us.

Second, Mark the Steps

This now three year old miso now has been moved to a storage container, and really doesn’t need to be weighted down at all. You should always cover your misos though.

Making miso is like planning out the steps (choreography) for a performance. The steps don’t have to be elaborate. You just have to make sure that all the participants are ready and capable of doing them – and that some show hog like the ever present bacteria Bacillus subtilis doesn’t take over the proceedings.

Salt usually keeps things under control and moving along, but just to be sure you have to carefully control the amount of humidity and water that is involved in this microbial rave, and just how tightly you pack everything in. Tight enough so interactions between molecules can’t be avoided, but loose enough so that they can actually take place.

Miso is pretty much an anerobic (airless) fermentation, but you do want to allow some way for the gases built up to escape and not get trapped in the miso itself. In the old days the clay pots or wooden barrels allowed just enough gas (carbon dioxide) to escape.

If miso is a longer production lasting a year or more you will need a lot more salt than if you are making a miso that could be ready in days, weeks or months. The bacteria and yeasts we just described above may like oxygen, but they can’t tolerate salt. They are halophobes.

Mellow Miso ( Shinshu or Yellow Miso)

Lactobacillus, however, can tolerate salt and also can get by with a small amount of oxygen – if any. They are halophiles. You want them to develop in your miso to prevent the nastier tasting microbes from taking over.

In order to keep everything under control you need to plan all this out when you decide what type of miso you are making, how it’s going to be weighted down and how much weight is needed, and how the air flow and temperature is going to be controlled inside and outside of the miso.

No insects, pets, other critters nor just any microbe hanging out should be allowed to sneak into the show. Choreograph the process. Unless you know what steps to take, and there is a written plan to follow, fixing a miso that has stepped out of bounds can be very time consuming and sometimes not possible.

That said, making miso is easy. You can even start a batch and finish it up over a few days. In fact, some miso makers make a big batch of starter miso they then mix with new ingredients several weeks after they start. Some people take many days to actually complete the process doing it in little batches. It can be easy if you keep things to a readily manageable size.

Although there might be more ways to make pickles throughout Asia than there are ways to make miso or it’s relatives, there are quite a few ways to do it. Here is how we start out, modifying this plan if we change the outcome we want.

At this point we don’t even need to look at this list. We have our scales at hand and make our labels and lists ahead of time. The first time we made miso in the 1970’s we really wish someone had provided us with something like this though. An extensive discussion of these points will be linked to this list if you want more details. A photo guide with the first few recipes will be posted as well.

Let’s Start

  • Soak beans and grains
  • Have your koji ready
  • Have a list of things you will need for the process
  • Check that all ingredients are at hand
  • Check that your tools are cleaned and ready to go.
  • Make sure your work area is clean.
  • Make sure the place the miso will be stored is ready.
  • Check that your weights fit in your container.
  • Weigh all the ingredients and make notes
  • Cook beans or grains
  • Cool down drained beans and liquid
  • Weigh everything again
  • Prepare koji if dried
  • Check temperature of cooked. beans or grains
  • Weigh your koji and beans/grains
  • Calculate the amount of salt needed again
  • Add seed koji and salt to koji and mix very well
  • Mash up your beans or grains very well
  • Dry out beans or grains if too wet then cool down
  • Mix half of the cooked beans or grains into the koji
  • Let sit about an hour.
  • Add the rest of the beans or grains.
  • Mix very well.
  • Roll some into balls to test consistency
  • Let sit covered or pack into container
  • Place a sheet of wrap or parchment on top of your miso
  • Place weights on top of miso.
  • Wrap miso securely.
  • Label the covering and side of your miso.
  • Log miso into calendar or phone.
  • Check miso at day 2 and day 7.
  • Carefully remove covering from miso
  • Carefully remove weights and coverings from miso using gloves.
  • Replace weights and repack.
  • Check miso during fermentation process.
  • Carefully remove covering from miso.
  • Carefully remove weights and coverings from miso using gloves.
  • Scrape back any top layer and taste miso.
  • Grind or sieve miso.
  • Move miso to clean container.
  • Refrigerate or store miso.

We’ll give you the recipes for a few misos following these steps. After that we’ll show you how we decide how to make an untraditional style misos using these steps, including how to calculate the amount of salt, koji and beans, grains or whatever you need to make miso or one of it’s relatives in the next post, with the extended description of these steps.

First, Make a Wooden Barrel

The three biggest issues with making miso are where your koji is coming from, what container you are storing your miso in, and where you are going to store it until it is ready.

Miso is a nutritional powerhouse that provides hundreds of millions of people with what we all need to live on a daily basis: protein, fats, minerals, vitamins and carbohydrates for energy.

Miso tastes great, and is one of the most versatile things you can use to cook, ferment, or preserve food while elevating it’s taste and nutritional value.

Miso that is not pasteurized is the best source of a lot of enzymes your body needs to digest anything you eat. In fact, miso is such an ideal food because it has already undergone a process through which all these things have been broken down into easily digestible pieces.

Most misos are made with soybeans. The process of soaking the beans, cooking them, and then fermenting them reduces or completely eliminates the typical anti-nutrient properties of beans and grains. Soybeans, other beans, grains, grasses and what are called pseudo-grasses are incredibly tasty, safe and nutritious to eat. 

Beans and grains are like anything else you eat. Avoid chemically adulterated and heavily processed foods, and check that they have been properly handled and processed.

Organically grown soybeans and corn and other beans are readily available. We very highly recommend these people – and many others. So if you can’t access the real stuff let us know!

Remember that appropriate processing, germination, and fermentation are techniques that make these things accessible, safe, tasty and nutritious. Actually, more nutritious.

Miso is a microbe battlefield. Until the gang of bacteria called lactobacilli move in and make sure no specific bacteria or yeast threaten the peace it can be chaotic.

You don’t want a specific bacteria called B. subtilis, or other unwelcome microbes, growing in your miso. But if you clear the field of unwanted threats beforehand everything will be safe for the friendly bacteria and yeasts and other microbes that are so tasty.

The B. subtilis will still be there – it’s everywhere including in your stomach, cows and other animals that graze, and in dirt – but the other bacteria and yeasts will keep it under control.

Miso is flexible – to a point. You can make it, and develop a community of living microbes, nutrients, enzymes and vitamins with almost any type of bean or grain. You can even make miso with potatoes or acorns, using koji made from cornmeal.

The traditional soybean based misos, almost always made with rice or barley koji, as well as other combinations of beans or grains made into miso, are great. There are simmered misos, blended misos, and ones that include meat, fish or birds that are both tasty and versatile.

Misos made with vegetables fermented in the miso during the process are also very tasty. Then again a fast miso that will be ready in days or weeks can be just as tasty for certain purposes.

What do I make miso in?

This may seem like a silly question but all your bowls, jars, crocks, mixing bowls, mashing tools and work area have to be cleaned. Beforehand.

What do I store it in?

You can actually still store miso in a barrel but very few people do. They usually use glass jars or a ceramic crock. Sometimes I you food safe plastic containers. Certain misos can be refrigerated after a brief period of fermentation in plastic bags in the refrigerator.

Whatever you use, decide what it will be. And make sure you have the right weights to weight your miso down as well.

The three biggest issues with making miso are where your koji is coming from, what container you are storing your miso in, and where you are going to store it until it is ready.

Seriously. In the past the first thing you did when you were making miso was to have a barrel maker make barrels for the miso. It was a big community affair.

It was more complicated back then. Miso often meant you would have food for those times when it wasn’t so readily available – or at all – so it was made according to tradition.

In other words, you made miso the way that was known to work, with the ingredients and the tools you had on hand.

That has all changed. The industrialization of the miso making process has occurred. If you know the basics and the Science you can pretty much make miso out of anything. That doesn’t mean, however, that it will taste good.

So, many fewer people make miso in a community setting, or even at home anymore. It’s actually not all that hard. Our suggestion to you is to not consider making more than a half-gallon of miso at home the first time you attempt to make miso.

You can do that once a month if you like if you have the space and the time and the need for lots of miso and you know what you are doing but there is a substantial investment in time and resources to make miso in quantity.

It’s been our experience that most people lose interest, or other interests take precedence. And there are lots of really exceptional misos available for sale all over the world now.

So follow the recipes we provide or research what you want to do, or ask us about what you are planning if you want.

Or just jump in and make mistakes. You’ll see why we sugest to keep it small at first. But you will learn.

We’ll provide some standard guidelines we’ve used for decades to determine how to make unique and creative misos based on what you have on hand.

Miso is a survival food. When there wasn’t rice or soybeans, potatoes and millet were used. Or barley and acorns.

There is a strong likelihood that someone has already made the type of miso you are considering.

So ask us, or go to http://www.soyinfocenter.com and search. It’s there. Or check out books and papers in our reference section.

Got Koji?

Knowing how to work with koji is a skill that everyone should possess. And Miso is really one of the more spectacular things you can do with koji. If you don’t know how or don’t want to make your own koji, you can buy rice or barley koji online or from health food stores or Asian food stores.

We’ll explain how to make many different types of koji, especially soybean koji because we’ve never seen it for sale anywhere, but don’t let that stop you.

Once you get a whiff of the different intoxicating smells of rice koji being made you will be hooked. Freshly made koji has a very seductive smell.

You can also make your own shio-koji (a type of seasoning marinade), and amasake (a naturally sweet grain paste made by breaking down starch) with koji. You can make miso using shio-koji or amasake as well, along with quite a few other things.

Where do I store it?

Where are you going to store your miso when have finished assembling it and it needs to age? Whether it’s a short or medium or long aging process it works best in a stable place.

What does stable mean? It means the temperature won’t go up or down from like 45F to 100F.

Miso can actually be buried – in the right type of container – and even freeze in a well tempered wooden one but it will take more time to age. But it will be tasty and complex!

Lower temperatures do really slow things down though so it’s not a great idea to put your miso somewhere that it could freeze. At least not until a few weeks have gone by so the crucial lactobacillus type of bacteria can develop. Your miso might even be done by then, anyway.

If you are making miso in a place that has a stable environment or even outdoors as long as no animals or insects can get at it, and it’s well covered and weighed down, just make sure it doesn’t bake in the sun or heat.

If you are making miso in a house that has a stable environment or even outdoors as long as no animals or insects can get at it, and it’s well covered and weighed down, just make sure it doesn’t bake in the sun or heat. And follow the steps in the next part.

Douchi and Hamma Natto

Most people know them as little, raisin looking salty and pungent black beans or fermented beans. They are also called douchi or taucho. They are typically made from soybeans, often black soybeans. You can also use the yellow soybeans but they will eventually turn black anyway.

There are also different ways to make them, using different cultures. We use koji, in this case Aspergillus sojae that is typically used for making soy sauce. If you make koji out of soybeans and use Aspergillus sojae it also makes a fine miso so it makes sense for us to just make a lot at the same time.

Kecap Manis Miso made with Hamma Natto and other ingredients. Like a Kinzanji style miso, everything was fermented together at the start. The results were stunning.

Only in rare situations do we use soy bean koji to make quick things – but stay tuned. You’ll want to try those things. We also always like to have black soybeans around for natto, especially if we can get really small ones.

After the beans are washed, soaked and cooked gently until still intact but not at all mushy, they are dusted with the koji. Just like when making amasake, after 48 hours at 90F you can either use them as fresh koji or keep sporulating them until they turn green then darker green.

With amasake if you keep it going it will be suitable to make sake or country style doboroku from in another day. Why not grab half of the amasake first, then continue and make a nice chilled beverage?

These black soybean douchi were then fermented wi†h fermented ginger and salty koji brine, and took about a year until complete. We also have a stunning hack for this process that produces as good beans.

These were dried during the summer – although you could use a dehydrator or even fans – then packed with chopped dried dates, chiles, the dried ginger from the earlier stage and a salty brine (20%).

After a day of macerating the beans will become like somewhat dry but still edible raisins, moist but not wet. Pack them into clean jars or crocks. They’ll last for at least a year. If you refrigerate them they will last for several years. You’ll eat them before that though.

We are serving ones made with a smoked brine before dehydrating at this upcoming event. They make an intense marinade, an unbelievable barbeque sauce base, and an addition to a nerumiso miso (either fermented with everything from the start, or as a simmered namemiso.

Dried Hamma Natto style (with koji) black soybeans going into a 15% sodium date brine that will make them last for a long time.

You can pretty easily pre-made Chinese style douchi at an Asian food store. It’s what they use in most Chinese restaurants in sauces that say with black bean sauce (and some that don’t even mention they are in there). But ask to be sure otherwise you could get a spicy bean paste sauce you might find overpowering. If you buy them they won’t ever look like a paste, but dried raisins.

As opposed to Japanese style hamma natto, Chinese shih will most likely be made the same way but with the mold washed off before brining and drying. This type (shih or douchi) are typically spicier and often have sugar. They aren’t typically fermented as long.

But, if you are pressed for time just follow the above technique – we use a brined date syrup and ginger – and pack them up. Throw a few into a stir fry of anything with some fresh hot peppers and garlic and you will be glad you did. Marinate shellfish or a strong fish such as mackerel or even smoked tempeh with these and grill them over indirect heat or broil.


Contact Us

Talking Shih, Recipe and Event Update

Jasmine Amasake

At the event at Resobox in the East Village you will experience:

  • how to make miso (味噌)
  • how to make shio-koji (塩糀)
  • how to make misodama (味噌玉)
  • how to make takikomi gohan (味噌炊き込みご飯)
  • how to make kimchi base for fast kimchi (because summer is coming!)

The point of all these items is to show you what to do with what you have on hand, and what you can access. Got kids? Work, like even two jobs ? Need to spend less time and money cooking and more time enjoying food? We know what you need to know.

Grilled Radicchio with KimChi Sauce

Sometimes Chefs have access to fresh ingredients that a forager, farmer or artisan just harvested or made, other times they have to deal with what they ordered or shopped for versus what is in the house. It’s really a bigger version of what we all go through at home when tired or busy or exhausted. That doesn’t mean you can’t use something in your pantry, refrigerator or from your local store and make something filling and very tasty. 

Chef Ken Fornataro will show you how to make food if you have miso, koji, shio-koji, soy sauce, mirin and other ingredients ready to go with  quick trip to the farmers market, your local salad bar, the super market or a dig into your CSA box or your pantry or refrigerator. Even for picky kids – we know all about the young stubborn ones – and people that are eating a vegan diet. 

Often you can prepare things that will last for days or weeks, requiring only what you want to eat fresh that day. 

Based on the demonstrations we’ll have – if accessing the ingredients makes sense and preferably uses ugly vegetables, the following, all vegan, mostly gluten free items:

Miso dama made by simmering miso with mirin, sake, soy and other ingredients. Sometimes people add ground chicken, fish or vegetables to this type of namemiso after it is already fermented. It’s a type of name misosimilar to Kinzanji miso but not fermented from the start with the added ingredients like Kinzanji miso is. Okazu (おかず味噌) miso, the type of miso that both belong to, are meant to be eaten as condiments.

Menu:

Fresh Garlic getting packed into miso for a long fermentation voyage
  • Fried Garlic, Pickled Jalapeño, and Tomatillo Salsa
  • Szechuan Sauerkraut with spicy smoked hamma natto (koji based)
  • Shiitake Kombu Dashi Dama
  • Gohan Takikomi (recipe below)
  • Edamame Crispy Beans (glazed with a shio-koji plum mirin)
  • Jasmine Amasake (sweet, thick, koji based rice)
  • Miso Mayo Dip (miso, mayo with special seasonings, radishes)
  • Cucumber Misozuke (Cukes aged in a black pepper miso)
  • Spicy Ginger, Carrot, Garlic, and Onion Kimchi
  • Coriander Seed, Fennel and Lime Rind pickles
  • Toasted Almond Kisses (savory, nutty, sweet namemiso based)
  • Garlic Misozuke (Fresh garlic fermented in miso)

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Recipe

Miso Takikomi Gohan (味噌炊き込みご飯) 

  • Rice 1 cup + 2⁄3 cup (about 300 grams)
  • Water 2 cup (400 ml)
  • Miso 2 TBSP
  • Soy Sauce 1 TBSP
  • Sake 1 TBSP
  • Mirin 1 TBSP
  • Sesame Oil 1 TSP

(Suggested, Substitue with what you have)

  • Carrots 2 small roots, finely chopped
  • Konjac 1⁄2 of a 90 oz package, finely chopped
  • Deep Fried Tofu (Abura-agé) 1 sheet, cut in small strips
  • Fresh Ginger 3 TBSP, finely julienned (optional) 
  • Shichimi Pepper (optional) 

Directions

  • Mix Miso, Soy Sauce, Sake, Mirin, and Sesame Seed Oil well and pour onto the dry rice in a rice cooker (or a pot with lid). 
  • Add water. 
  • Add vegetables and tofu and mix well. 
  • Soak the rice mixture for 20 minutes before starting the cooking.
  • When finished cooking, mix the rice well and sprinkle finely julienned fresh ginger and shichimi pepper if you like. 
  • Suggested Rice:Water Ratio for Dry White Rice : Water = 1 : 1.2 and for brown rice Rice : Water = 1 : 1.6~1.8