I made chickpea miso last January. Just used it 2 days ago - after 7 months fermenting. It tastes awesome! Btw, living in Malaysia, I did not buy koji from Japan. Rather, I experimented with the yeast that my mom uses to make fermented sweet rice.
+shokuikuaustralia btw, i still use rice koji in the process. I made the koji using the regular rice. The yeast that I used to inoculate the rice was the one that my mom uses to make fermented sweet rice (I did not buy the yeast). I was assuming the the yeast that we have here is aspergillus oryzae or if not, has similar properties and function because it turns rice into sweet tasting 'tapai'. After 3 days, the koji was ready and I made the chickpea miso with it. I'd have to say that chickpea miso taste creamier than the soy miso (I also made other types of miso - mugi, soy and azuki). But of course, the chickpea miso that I'd made may not be authentic as I have never tasted the store bought ones. As for the soy miso, yep, it tastes just like the miso that I bought at the store - but I think homemade version tastes better. And it's unpasteurised too, which I think has more benefits. And, it costs way less to make miso. It's just the waiting that some people don't like. lol
Hi! I did this, but did not cook the chickpeas. I sprouted them so that they had good sprouts coming, and then put through food processor s-blade as well as possible. Otherwise did the same. So, this way much more raw, although the koji is first cooked rice, then fermented. But at least, less cooked parts. The miso turned out heavenly, it was sitting for 3 years, started in October 2014 and now opened in August 2017.
@Maciej Jan Długosz IT cannot be more clear. You are totally in another world. Get back to reality, assumptions are fun.. on TV. However when spoken like you do in the UA-cam comments.. either a troll or a egoistic mind. Anyways enough energy received from me. Move along I'm busy with my RAW tortilla's..
Arigato gozaimasu! Between you and Peaceful Cuisine, I can see just how easy this actually is to make. It's funny how so many people are used to "fast food" and are unaccustomed to the time in which it takes to make real food. Beer-making was much more tedious and difficult... cheese, real cheese, taught us to be very patient, too... ;)
Sorry to be offtopic but does someone know of a trick to log back into an Instagram account? I stupidly lost my password. I would appreciate any help you can offer me
@Ezequiel Davis thanks so much for your reply. I found the site thru google and I'm in the hacking process now. I see it takes quite some time so I will reply here later with my results.
THE LIQUID OR WATER FROM THE BOILING OF THE CHICKPEAS IS AQUAFAVA, WHICH CAN ALSO BE USED IN OTHER COOKING. IT CAN ALSO BE USED AS A BINDER IN BAKING. WATCHING IN CANADA
Natural salt is the only kind of salt unless you mean without iodine added. Which they tend to call sea salt even though iodized salt has come from the sea as well.
Today 9/1/2021, I made this chickpea miso! We will see the result at 9/8/2021! ありがとう ございますSo, Hi from Greece! I opened the container, now in August/24. It is soft, you can see the koji rice, but if you smash the paste between the fingers the rice disappear. Taste was good but salty, but I don't mind. There was no mold, but beacause it was the first time I made it, I cleaned the surface. I noticed that on the perimeter and on the bottom of the container the color of the miso is slightly darker, like a lighter color of soya sauce. Under the surface and in the center, is lighter. Is it safe to use and to consume it? . I value your feedback, so let me know what you think!
Hi nice vid! Is there any way to put a gray/black shadow on the lettering for easier viewing? Would you consider remaking the video just to address the words or provide written instructions? Thanks.
I would love to try this as I make my own vegan cheese and use miso in recipe. This is a lot of miso though, how long does it keep and can you freeze it? Thank you
more you age the miso more flavour it develops. (just like wine) make sure to store properly and you can use it for a long time. you can also place it in the fridge or freezer if you have to.
Great video! I've been researching how to make my own miso/tamari for a while since I avoid soy and can't find cheap soy-free miso/tamari. This video inspired me to actually try it! I think that I've figured out everything except for the pot. I want to make at least 1 gallon of miso to start, but want to avoid using plastics. Where would I go to find a big enough glass jar? I've checked walmart but couldn't find any pots with a wide enough opening. Also, how do I find an inner lid that fits perfectly?
There are earthware jars especially for miso making but I have only seen them in japanese online sites. Maybe try online or get someone who can read japanese to order one for you? Good luck!
Used crock pot at thrift store (with top, naturally). Wash well, wipe down with alcohol, turn upside-down and dry completely, then cover immediately. Good for all fermenting.
go to an antique mall and buy a ceramic crock used for pickling and that will do fine, or if you want new go to Amazon and look up crocks for miso or kimchi
Alex Cameron I am not sure you are based but if you are from australia you can get polished rice koji from Fuji mart I think. I prefer using organic brown rice koji which I personally import from japan. you may be able to google and find out. Maybe I will import extra next time!
I just made this the other day and will check again on Sep 01. I use temperature chamber with temperature controller set for 21C. Is it possible to make one with 500 g of kidney beans, 500 g of black beans, 400 g of sea salt and 1 kg of koji?
great vid!! great site as well! i just made azuki bean miso but it was super liquid y, and would not form into balls because of this. i went on and followed recipe, put in crocks and set aside to hopefully culture! any help her re this?
i have made it with black beans and it is much liquidy as well. Just make sure to drain the beans well. use clean water when cooking and salt generously. good luck!
thanks! i have 2 batches made since my first comment; chick pea was perfect, black bean like you stated more liquidy but still i could form balls. the first batch from azuki which i put in crock ( and realize now i should NOT have added more liquid!) is runny..it has been fermenting ( hopefully) for 2 1/2 weeks now; do u think i should get it and drain off liquid, or just leave as is? thanks; great site and recipes!!
I would just leave it but cover on top well so that there is not air touching it( if you can. if its really liquidy then you may not be able to...) you may get mould grow on top but it can just be scooped out. adzuki bean miso... Im going to try this next time!
thanks again! it is in fermentation pot with cover so that part is taken care of! i will let you know results at christmas time!! good luck with ur aduki bean miso!! yum!
Miso is a base like soup base for seasoning and flavor so it tends to be more salt concentrated. A little goes a long way. Plus it help to preserve it from mold during the fermentation process like she said in the video.
Sam Aj rice instead of Koji? Koji is needed as it is essential for starting the fermentation process. if you meant rice instead of chickpea. I am not sure... I have never seen or heard of it though.....
+shokuikuaustralia talking about rice - in my case, i wonder if different types of rice used for koji would yield different tasting miso? For my miso, i used the regular rice. I may want to experiment with japanese rice and sweet rice as koji in the future.
+Azila Komar I'm not sure about the taste, but it will def influence the time. some types of rice would yield more enzymes then others, also the process of making koji would influence that. so you could really optimize the fermenting time by having a koji with more enzymes
I appreciate that because I don't have a food processor, I live in a tiny trailer so don't have room for all that but I do have a mortar and pestle How much should someone make if they want to make enough for about 4-5 months. It would be really worth it to make a large amount each year or two so you always have enough. i have miso soup almost everyday and have wondered about making my own but since it's fermented wasn't sure if you had to have special equipment. Is there a reason you didn't use soybeans, I love fermented soybeans like tempeh but cannot eat processed soy like tofu at all it upsets my hormones and in miso paste the beans are not processed right? I'm loving your channel and glad to have found it.
hi yoko,Having you starting selling the brown rice koji? I would love to make my own miso. I found one place in Australia that sells koji but I don't think it is the brown rice koji. FYI www.riceculture.com.au
+Marianne Sleebs maybe you can reach out and ask them to make brown rice koji? it doesn't take long to make koji and if they have the system set up its pretty easy to use alternative...
Ekadam bakavas back ground and letters are same colour difficult to read and letters disappears within no time no need of high volume background music.
dont like the music so i muted this and I prefer people to talk thru the recipe as the white lettering is hard to see at times and use old fashioned measurements so I dont have to look up everything
![[No Music] How to Make Chickpea Miso](http://i.ytimg.com/vi/49f4nMGFkIQ/mqdefault.jpg)
I made chickpea miso last January. Just used it 2 days ago - after 7 months fermenting. It tastes awesome! Btw, living in Malaysia, I did not buy koji from Japan. Rather, I experimented with the yeast that my mom uses to make fermented sweet rice.
+Azila Komar it sounds awesome, Azila! great idea using the yeast from the sweet rice!
I didn't think it would work, but it did. I am glad :)
+shokuikuaustralia btw, i still use rice koji in the process. I made the koji using the regular rice. The yeast that I used to inoculate the rice was the one that my mom uses to make fermented sweet rice (I did not buy the yeast). I was assuming the the yeast that we have here is aspergillus oryzae or if not, has similar properties and function because it turns rice into sweet tasting 'tapai'. After 3 days, the koji was ready and I made the chickpea miso with it. I'd have to say that chickpea miso taste creamier than the soy miso (I also made other types of miso - mugi, soy and azuki). But of course, the chickpea miso that I'd made may not be authentic as I have never tasted the store bought ones. As for the soy miso, yep, it tastes just like the miso that I bought at the store - but I think homemade version tastes better. And it's unpasteurised too, which I think has more benefits. And, it costs way less to make miso. It's just the waiting that some people don't like. lol
+Azila Komar the yeast balls for fermented sweet rice has the same molds used for miso, that's why it worked
+Ezekiel Morris Ah.. that's probably why it worked.
After this video, i decide to buy it
Me too
Hahaha! Same here.
Right!!! me also
Really? I can't wait to make this. It should be ready in time for my bro to visit next year.
Thanks! I love traditional miso paste but have people with soy allergies in my life. They'll love this.
Hi! I did this, but did not cook the chickpeas. I sprouted them so that they had good sprouts coming, and then put through food processor s-blade as well as possible. Otherwise did the same. So, this way much more raw, although the koji is first cooked rice, then fermented. But at least, less cooked parts. The miso turned out heavenly, it was sitting for 3 years, started in October 2014 and now opened in August 2017.
that's amazing! i should try sprouted in the future. thanks for sharing :-)
Interesting - but if I'm correct - here the MISO is not cooked. So sprouted beans and koji should be enough? 0 heating?
@Maciej Jan Długosz afraid? What are you on when you read?
@Maciej Jan Długosz lmao dude your totally wacked out there is no logic in your question OR remark.
@Maciej Jan Długosz IT cannot be more clear. You are totally in another world. Get back to reality, assumptions are fun.. on TV. However when spoken like you do in the UA-cam comments.. either a troll or a egoistic mind. Anyways enough energy received from me. Move along I'm busy with my RAW tortilla's..
💛 Oh my goodness! Many thanks to you for making this perfect instructional video! 💛
Thank you so much for this vid. I have books on it but never tried it. Your vid makes it look so much more simple.
awwww. thank you so much for the kind words. its not complicated. it does take a little patience though ;-)
Arigato gozaimasu! Between you and Peaceful Cuisine, I can see just how easy this actually is to make. It's funny how so many people are used to "fast food" and are unaccustomed to the time in which it takes to make real food. Beer-making was much more tedious and difficult... cheese, real cheese, taught us to be very patient, too... ;)
Sorry to be offtopic but does someone know of a trick to log back into an Instagram account?
I stupidly lost my password. I would appreciate any help you can offer me
@Holden Tatum Instablaster =)
@Ezequiel Davis thanks so much for your reply. I found the site thru google and I'm in the hacking process now.
I see it takes quite some time so I will reply here later with my results.
@Ezequiel Davis It did the trick and I now got access to my account again. I'm so happy:D
Thank you so much, you saved my ass :D
@Holden Tatum you are welcome =)
THE LIQUID OR WATER FROM THE BOILING OF THE CHICKPEAS IS AQUAFAVA, WHICH CAN ALSO BE USED IN OTHER COOKING. IT CAN ALSO BE USED AS A BINDER IN BAKING. WATCHING IN CANADA
Wow practical video piece.
Natural salt is the only kind of salt unless you mean without iodine added. Which they tend to call sea salt even though iodized salt has come from the sea as well.
You are amazing! Wow! Thanks for sharing✌️
This ROCKS!
Thank you, Lisa
Today 9/1/2021, I made this chickpea miso! We will see the result at 9/8/2021! ありがとう ございますSo, Hi from Greece! I opened the container, now in August/24. It is soft, you can see the koji rice, but if you smash the paste between the fingers the rice disappear. Taste was good but salty, but I don't mind. There was no mold, but beacause it was the first time I made it, I cleaned the surface. I noticed that on the perimeter and on the bottom of the container the color of the miso is slightly darker, like a lighter color of soya sauce. Under the surface and in the center, is lighter. Is it safe to use and to consume it? . I value your feedback, so let me know what you think!
it's really hard to find miso where i live, thank you for this
The white letters of the titles shift and move and are very difficult to read, particularly from about 1.55 on.
Hi nice vid! Is there any way to put a gray/black shadow on the lettering for easier viewing? Would you consider remaking the video just to address the words or provide written instructions? Thanks.
Thank you very informative looks wonderful . I had to turn the music down it was to repetitive .
Can I make this without salt? I am on a low sodium diet
Hello,
thank you for that great recipe, I just have a question - which type of koji did you use? light, red, something else?
I used mix of brown and white rice koji. You can certainly experiment with different varieties :-)
Any substitute of koji
전통콩으로 담은것과 미소 된장국의 맛 차이는 어떤지 궁금해요
I would love to try this as I make my own vegan cheese and use miso in recipe. This is a lot of miso though, how long does it keep and can you freeze it? Thank you
more you age the miso more flavour it develops. (just like wine) make sure to store properly and you can use it for a long time. you can also place it in the fridge or freezer if you have to.
I will try this! Is it possible to flavor the chickpeas with cumin seeds?
Great video! I've been researching how to make my own miso/tamari for a while since I avoid soy and can't find cheap soy-free miso/tamari. This video inspired me to actually try it!
I think that I've figured out everything except for the pot. I want to make at least 1 gallon of miso to start, but want to avoid using plastics. Where would I go to find a big enough glass jar? I've checked walmart but couldn't find any pots with a wide enough opening.
Also, how do I find an inner lid that fits perfectly?
There are earthware jars especially for miso making but I have only seen them in japanese online sites. Maybe try online or get someone who can read japanese to order one for you?
Good luck!
I'll look for them, thanks!
Used crock pot at thrift store (with top, naturally). Wash well, wipe down with alcohol, turn upside-down and dry completely, then cover immediately. Good for all fermenting.
go to an antique mall and buy a ceramic crock used for pickling and that will do fine, or if you want new go to Amazon and look up crocks for miso or kimchi
Amazing! I would definitely love to try. Do you sell the koji that you import?
Alex Cameron I am not sure you are based but if you are from australia you can get polished rice koji from Fuji mart I think. I prefer using organic brown rice koji which I personally import from japan. you may be able to google and find out. Maybe I will import extra next time!
You can get koji in the US from www.southrivermiso.com
Thank you!
Any substitute for koji?
love it!!
I was exausted half way through the video. I jumped ship
I just made this the other day and will check again on Sep 01. I use temperature chamber with temperature controller set for 21C. Is it possible to make one with 500 g of kidney beans, 500 g of black beans, 400 g of sea salt and 1 kg of koji?
you can experiment with other type of beans. We have black bean miso fermenting as we speak. good luck!
Wow thank you so much for this video
great vid!! great site as well! i just made azuki bean miso but it was super liquid y, and would not form into balls because of this. i went on and followed recipe, put in crocks and set aside to hopefully culture! any help her re this?
i have made it with black beans and it is much liquidy as well. Just make sure to drain the beans well. use clean water when cooking and salt generously. good luck!
thanks! i have 2 batches made since my first comment; chick pea was perfect, black bean like you stated more liquidy but still i could form balls. the first batch from azuki which i put in crock ( and realize now i should NOT have added more liquid!) is runny..it has been fermenting ( hopefully) for 2 1/2 weeks now; do u think i should get it and drain off liquid, or just leave as is? thanks; great site and recipes!!
I would just leave it but cover on top well so that there is not air touching it( if you can. if its really liquidy then you may not be able to...) you may get mould grow on top but it can just be scooped out. adzuki bean miso... Im going to try this next time!
thanks again! it is in fermentation pot with cover so that part is taken care of! i will let you know results at christmas time!! good luck with ur aduki bean miso!! yum!
Nice music, what a piece of it??????
hi, after a year can I take some out to use and keep the rest continues ferment? If yes, how to prevent from mold after opened?
👌 👏 😍 👍
Does this have to be made with whole chickpeas or can I use Indian split dried chickpeas? Is there a difference?
Are there English names for some of the ingredients.for instance koji
Koji should be uncooked?
What is koji?
Can you replace the Koji with wild rice?
If you ferment it first with the right type of mold. Let us know!
can i use koji starter instead of koji rice? or are Both the same?
same thing :-)
I wish we had seen the results
Is there any substitute for Miso paste?
Can I make mung bean miso instead of chickpeas?
I have ever tried it but I would say that you can. let me know how you go!
Why Discard the FOAM? seriously why? is it gonna keep me from being able to make miso?
Discarding foam in legumes is done to avoid having abdominal distension and improves digesting them
does the koji soften?
s dot francis it should soften. Keep the liquid from cooking the beans and add if you need . Good luck
i love this video!
thank you :-)
Where did you get the pot from?
Don't you need to cook the rice ? And isn't it way too salty ?
it is not usual rice. it is rice koji, which is ready to use
Miso is a base like soup base for seasoning and flavor so it tends to be more salt concentrated. A little goes a long way. Plus it help to preserve it from mold during the fermentation process like she said in the video.
where should I get koji rice? im from malaysia, pretty sure we didnt have that rice..
I am not sure where you can get it in Malaysia You may have to order online. :-)
Does it matter what type of rice I use as long as I steam it and inoculate it with koji kin?
+J.A. Young Do you mean to make koji? yes you can do brown or white rice
+shokuikuaustralia I was thinking of using Carmargue red rice, adzuki beans and koji kin starter for 'Red Miso'
+J.A. Young wow. carmargue red rice sounds great. Let me know how you go!
sorry for my ignorant question but is the koji soyfree?
Cordy Sinens Koji is molded rice.
What did you do with the liquid that rises to the top?
The window, the window, the 2nd story window....with a heave and a ho & a ....
Where abouts do you get the koji?
You can buy it at a Japanese grocery store or on Amazon
Can i ask for the recipe?
can you use another type of rice?
you can use brown or white rice koji
Thank you for this inspiring tutorial... I am wondering if I can use normal rice ( something like basmati rice or similar)?
Sam Aj rice instead of Koji? Koji is needed as it is essential for starting the fermentation process. if you meant rice instead of chickpea. I am not sure... I have never seen or heard of it though.....
+shokuikuaustralia talking about rice - in my case, i wonder if different types of rice used for koji would yield different tasting miso? For my miso, i used the regular rice. I may want to experiment with japanese rice and sweet rice as koji in the future.
+Azila Komar I'm not sure about the taste, but it will def influence the time. some types of rice would yield more enzymes then others, also the process of making koji would influence that. so you could really optimize the fermenting time by having a koji with more enzymes
Why didn't you just use a food processor?
You can use a food processor and i do as well. But I wanted to show how it is traditionally done. :-)
I appreciate that because I don't have a food processor, I live in a tiny trailer so don't have room for all that but I do have a mortar and pestle How much should someone make if they want to make enough for about 4-5 months. It would be really worth it to make a large amount each year or two so you always have enough. i have miso soup almost everyday and have wondered about making my own but since it's fermented wasn't sure if you had to have special equipment. Is there a reason you didn't use soybeans, I love fermented soybeans like tempeh but cannot eat processed soy like tofu at all it upsets my hormones and in miso paste the beans are not processed right?
I'm loving your channel and glad to have found it.
can you make it go faster if you mix in a lot of ready miso?
I am not sure. I havent tried mixing with old miso. let me know if you try!
結果を見ればよかった
hi yoko,Having you starting selling the brown rice koji? I would love to make my own miso. I found one place in Australia that sells koji but I don't think it is the brown rice koji. FYI www.riceculture.com.au
+Marianne Sleebs maybe you can reach out and ask them to make brown rice koji? it doesn't take long to make koji and if they have the system set up its pretty easy to use alternative...
800g of chickpeas? 1lb 12.2oz? WTF?!?
@:11s
I wondered if you need this crazy amount of salt?...
Is "throughly" Australian for "thoroughly"?
Yeah, it's a tough word to spell but not if you think about it as: Thor-ough-ly.
Ekadam bakavas back ground and letters are same colour difficult to read and letters disappears within no time no need of high volume background music.
dont like the music so i muted this and I prefer people to talk thru the recipe as the white lettering is hard to see at times and use old fashioned measurements so I dont have to look up everything
I would not have watched this vid If I knew I needed to wait 6 months