Comments on: Miso http://ieatfood.net/2009/01/20/miso/ Tue, 15 May 2012 21:00:49 +0000 hourly 1 http://wordpress.org/?v=3.3 By: renae http://ieatfood.net/2009/01/20/miso/comment-page-1/#comment-830 renae Fri, 23 Jan 2009 05:52:49 +0000 http://ieatfood.net/?p=127#comment-830 Jain, I guess once you reach the end of your first fermentation cycle, if you've continued to stagger batches after it, you'll always have miso that's ready to sell, so that's why they can sell it at a decent price? Although I guess you do have to take the price of storage into consideration. It takes a year, but the good news is you don't have to do anything with it during that year! Cyn, I know, GEM Cultures is awesome! It would never have even occurred to me to make my own miso if I hadn't seen the starter there! Melissa, I may well forget about it myself! I am definitely not a miso expert, but I think white miso is usually sweet, and from the recipes I have, I know that white/sweet miso has a higher percentage of koji and a lower percentage of salt, and also takes much less time to ferment. In fact, I was going to make white miso first because of the more instant gratification, but I wasn't sure I had enough koji to make it at the scale the recipes called for (it turns out I probably did). White miso only takes a couple of months. I think I will also make a batch because I'm a bit sensitive to salty things (as much as I love salt). As for red versus yellow, well, the recipe that came with my koji and the recipe in <em>Wild Fermentation</em> were exactly the same, but the former called it yellow and the latter red. I really need to get <em>The Book of Miso</em> out of the library again and read up on it! You can make miso out of all sorts of beans and grains, but as for as soy miso goes, I think basically the differences are the amount of salt versus koji, and the length of fermentation. The recipe I used and the fermenting time puts it at the stronger side of the scale. I figured I'd look at the color when it was finished and decide whether to call it yellow or red! Jain, I guess once you reach the end of your first fermentation cycle, if you’ve continued to stagger batches after it, you’ll always have miso that’s ready to sell, so that’s why they can sell it at a decent price? Although I guess you do have to take the price of storage into consideration. It takes a year, but the good news is you don’t have to do anything with it during that year!

Cyn, I know, GEM Cultures is awesome! It would never have even occurred to me to make my own miso if I hadn’t seen the starter there!

Melissa, I may well forget about it myself! I am definitely not a miso expert, but I think white miso is usually sweet, and from the recipes I have, I know that white/sweet miso has a higher percentage of koji and a lower percentage of salt, and also takes much less time to ferment. In fact, I was going to make white miso first because of the more instant gratification, but I wasn’t sure I had enough koji to make it at the scale the recipes called for (it turns out I probably did). White miso only takes a couple of months. I think I will also make a batch because I’m a bit sensitive to salty things (as much as I love salt).

As for red versus yellow, well, the recipe that came with my koji and the recipe in Wild Fermentation were exactly the same, but the former called it yellow and the latter red. I really need to get The Book of Miso out of the library again and read up on it!

You can make miso out of all sorts of beans and grains, but as for as soy miso goes, I think basically the differences are the amount of salt versus koji, and the length of fermentation. The recipe I used and the fermenting time puts it at the stronger side of the scale. I figured I’d look at the color when it was finished and decide whether to call it yellow or red!

]]> By: Melissa http://ieatfood.net/2009/01/20/miso/comment-page-1/#comment-829 Melissa Fri, 23 Jan 2009 04:50:51 +0000 http://ieatfood.net/?p=127#comment-829 That is really the ultimate fermentation product... wow. I think I would forget about it after a year. I'd have to google-calendar it. Do you know how misos take on different flavors - why are there white, yellow, red, and mild versus sweet misos? And which one are you making? That is really the ultimate fermentation product… wow. I think I would forget about it after a year. I’d have to google-calendar it.

Do you know how misos take on different flavors – why are there white, yellow, red, and mild versus sweet misos? And which one are you making?

]]> By: Cyn http://ieatfood.net/2009/01/20/miso/comment-page-1/#comment-828 Cyn Wed, 21 Jan 2009 03:39:22 +0000 http://ieatfood.net/?p=127#comment-828 I'm in awe of your fermentation skills! I hope you like the Wild Fermentation book as much as I do. Also, isn't GEM cultures the best? I want to buy all kinds of crazy cultures from them just because I can. I’m in awe of your fermentation skills! I hope you like the Wild Fermentation book as much as I do. Also, isn’t GEM cultures the best? I want to buy all kinds of crazy cultures from them just because I can.

]]> By: Jain http://ieatfood.net/2009/01/20/miso/comment-page-1/#comment-827 Jain Tue, 20 Jan 2009 23:35:29 +0000 http://ieatfood.net/?p=127#comment-827 A year? That's crazy. You'd think miso would cost $75 per tub in the store. Beauty crock! A year? That’s crazy. You’d think miso would cost $75 per tub in the store.
Beauty crock!

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